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Coming Motherhood 



PRACTICAL SUGGESTIONS 
RELATING TO 



MATERNITY 



AND THE 



Care of Infants and Children 



THE MOTHER 


THE BABY 


Milestones to Health 


Discipline 


Signs of Pregnancy 


Interesting Facts 


Duration of Pregnancy 


Diagnosis of Disease 


Changes in Pregnancy 


Bathing 


Reflex Disorders 


Clothing 


Painless Labor 


Exercise 


Preparation of Woman's Bed 


Foods 


Preparation of Woman 


Feeding 


Anticipating Baby's Arrival 


Diet 


Reception of the New Born Child 


Weaning Cuisine 



GRACE PUBLISHING CO. 

PHILADELPHIA 



[uBRARYofCONGHESS. 

Two Copies deceived 

NOV 23 (907 
Copyrigm. tntm 



.SI 



Copyright, 1907 

BY 

Louis A. Spaeth, M. D. 



INTRODUCTION 



This little book is designed to assist mothers, especially young 
mothers, with a few words of advice relating to maternity, and the 
proper care of infants and children. It is a thoroughly practical guide 
and contains only such advice as a long experience in this field of en- 
deavor has proven, mothers require. 

Well meaning neighbors are always ready with advice to the young 
mother, each with conflicting opinions, resulting in the complete be- 
wilderment of the anxious parent. To solve some of the problems and 
relieve the troubled mind, is the earnest mission of these few pages. 

It is not my purpose to instruct ^mothers in the art of dispensing 
medicine, or to note a series of symptoms, and point out what they in- 
dicate, and the treatment thereof. N "\ 

The practice of medicine is an art that requires long experience to 
enable one to intelligently minister to the sick ; therefore the best advice 
that can possibly be given, is, send for your doctor; upon him shift the 
responsibility on the slightest manifestation of ill health. Have in 
attendance one whose life work it is to accept such responsibility and 
meet each condition as it arises, with a full knowledge that he is able 
and anxious to bring to bear all the resources known to medicine. 



THE MOTHER 



MILESTONES TO HEALTH 

Don't worry. 

Don't hurry. 

Simplify. 

Spend less nervous energy each day than you make. 

Work well while you work, but don't be a slave. 

Avoid passion and excitement. 

Associate with healthy people; health is contagious as well as dis- 
ease. 

Don't carry the world on your shoulders; let others share the bur- 
den. 

Be cheerful ; laugh. 

Think only healthful, kindly thoughts. 

Never despair; hope; hope always. 

Eat plain food only; refuse all food which usually disagrees with 
you. Eat mirthfully, moderately, regularly, slowly, and masticate per- 
fectly. Be very sure you do not eat too much. All food eaten more 
than is necessary to repair the daily waste of the body, does great harm 
to your health. Always leave the table just a little hungry. 

Drink nothing but pure water. Always between meals, on rising 
in the morning and on retiring at night. Never with meals. 

Take a friction bath with a coarse towel, or a tepid water sponge 
bath every morning, or after any exercise which has caused perspira- 
tion. 

Breathe freely night and day of the purest air possible. Spend all 
the time you can in the open air. Sleep in a well ventilated room. 
Take daily breathing exercises. 

Take a few moments to exercise several times daily, particularly 
in the morning upon rising; spend at least an hour daily in some out- 
of-door pastime, such as walking, riding, boating, or in other sports 
or games. 



Regularly spend a portion of your time in reading, or studying the 
subject you like the best. Carry on some line of self-education. Neither 
the mind nor the body can remain healthy without regular exercise. 

Make up your mind that life is worth living. Cheerfulness and 
contentment are wonderful factors in promoting good health. These 
important qualities of character are to be had by desire and continuous 
effort. 

Sleep regularly eight hours each night, or more if you can without 
once waking. Use a fairly hard bed with light covering. Put yourself 
to sleep by emptying your mind of all ideas save a silent, drowsy count- 
ing of your breaths. Count rows ; begin at one and count each row 
one higher as: — I, 2 ; 1, 2, 3 ; 1, 2, 3, 4; etc. 

Regularly force yourself to engage in all the innocent and harm- 
less recreation available to you, including light reading, visiting, and 
family and social pleasures, amusements, and games. These will help 
to keep you well. 

Force yourself to rest whenever you find that you are tired. Learn 
to relax. Worry is only a method of suicide. When you are taking 
a rest, literally, "take no thought for the morrow", or anything else, 
but train yourself to stop thinking altogether. Learn to relax. That 
is, devitalize the body and mind at the same time. Lie flat on your 
back or in any other comfortable position, in a comfortable place, and 
relax every muscle under the control of your will, and at the same time 
literally stop thinking for from one to five minutes, or longer. This 
is a perfect way to put yourself to sleep, and when the art is once 
acquired it is a good cure for insomnia. One can never know what 
perfect rest is until he or she has learned to relax perfectly. This forced 
quiet is not a mere mental dawdling over the events of life, or even 
mere reverie, but it is the intentional, conscious stopping of reverie, as 
well as all other thinking. 

THE SIGNS OF PREGNANCY 

The state of pregnacy produces certain changes and manifesta- 
tions, some of which require the skilled physician to elicit. Others 
are seen and felt by the woman herself. These latter are: 

1. Suppression of the Menses. 

2. Morning Sickness. 

3. Morbid Longings and Dyspepsia. 



4. Changes in Breast and Nipples. 

5. Active Motions of the Child. 

6. Violet Color and Swelling of Inside and Lips of Vulva. 

7. Changes in the Size and Shape of the Abdomen. 

SUPPRESSION OF THE MENSES 

Menstruation as a rule ceases during pregnancy; this occurs be- 
cause the blood which ordinarily flows away is needed for the develop- 
ment of the child and reproductive organs. In exceptional cases men- 
struation does not cease during pregnancy, but may occur at regular 
or irregular intervals during the time. 

Menstruation may cease from other causes than pregnancy, as in 
lactation, when the nursing mother does not usually menstruate, or 
the menses may be absent by reason of disease, as in Anaemia, Debil- 
ity, Cold, or Mental Emotion. 

MORNING SICKNESS 

This usually begins about the fourth or fifth week, and lasts until 
the end of the fourth month, or even later. Sometimes it comes on a 
few days after impregnation and continues throughout pregnancy. It 
may be simply a feeling of nausea, with or without vomiting, on ris- 
ing in the morning, or after breakfast. Sexual excitement after con- 
ception is a factor in the production of morning sickness. 

MORBID LONGINGS AND DYSPEPSIA 

At about the time that morning sickness occurs, the woman often 
develops an unusual desire for indigestible and strange articles of diet; 
as salads prepared with vinegar, sour apples, and fruits, and drinks, 
slate pencils, chalk, ashes, lime, charcoal or clay. 

Often there is an entire loss of appetite, or a disgust for some par- 
ticular article of diet. The dyspeptic symptoms are heartburn, burning 
pain in the stomach, with eructations of gas, flatulence and passing of 
gas by bowel. 

CHANGES IN THE BREASTS AND NIPPLES 

The breasts become larger, firmer, and more moveable, the blue- 
ness of the veins is more pronounced; sensations of weight, ting- 
ling and pricking are felt at about the second or third month. There 



are also a few light-colored, silvery lines noticeable on the breasts near 
the end of pregnancy. 

The nipples become somewhat enlarged and erect and a thickish 
fluid oozes from them and dries in scales. 

The disk, surrounding the nipples, gradually becomes darker in 
color, varying from the lightest brown to black. Upon the surface of 
the disk are seen a dozen or more little pimple-like bodies. 

On the white skin, just outside, but immediately surrounding the 
darkened disk, a second coloration appears later, consisting of round 
elevated spots of a lighter color than the surface on which they rest; 
this appears about the fifth or sixth month. 

In rare cases milk comes from the breasts as early as the third 
month of pregnancy. 

ACTIVE MOTIONS OF THE CHILD 

These may be felt at about the middle of pregnancy, or four and a 
half months, and are due to active muscular motions of the child's limbs, 
or body ; they are described as "fluttering," "creeping" or "feeling life." 

This activity continues throughout pregnancy and becomes more 
violent as time progresses. 

VIOLET COLOR AND SWELLING OF INSIDE AND LIPS OF VULVA 

This is due to venous congestion. It begins early and continues 
throughout pregnancy. 

CHANGES IN THE SIZE AND SHAPE OF THE ABDOMEN 

During the first two months of pregnancy the abdomen is really 
flatter than before. This is due to the enlarged womb sinking down 
and drawing upon the bladder, which in turn draws upon the navel by 
reason of its attachment to it. 

By the third month the womb can be felt by the hand placed at 
the lowermost part of the abdomen. At the sixth month it has reached 
the navel. 

At the thirty-eighth week the womb almost touches the lowermost 
part of the breast bone. 

About two weeks before delivery, the womb sinks down a little, 
and the abdomen appears smaller in size. 



AT TH© WM& OP 

&k A10A4TW 

&+*> AlOWH 

*f+h MONTH 

6+fr MO/STM — — 
S"*k MOMTH — 

4 +*» Mom+< 

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Size of the womb at periods of pregnancy indicated 

PHYSIOLOGICAL CHANGES IN PREGNANCY 

The physiological changes which occur in pregnancy, are most 
astounding. In a few months the womb increases in size, from three 
inches to twelve in length, and from two inches to nine in width ; from 
about an ounce to about two pounds in weight, not including its con- 
tents. The capacity of its cavity is enlarged 520 times. The area of 
its external surface is increased from 16 square inches to 340 square 
inches. All of its tissues, its muscles, ligaments, arteries, veins, lym- 
phatics and nerves, become tremendously increased and enlarged. 

With these local phenomena must necessarily take place an ex- 
tensive modification in the entire system, especially with reference to 
the general nutrition. 

The nutritive material must be provided by which the growing or- 
gans are sustained, and by which the child, with its appendages and bag 
of waters, is built up. Therefore, more blood must be formed, more food 
digested and the activity of her excreting and secreting organs increased. 
The extra blood must be properly circulated through all the parts con- 
cerned ; therefore, there is a normal enlargement of the left side of the 
heart which disappears after delivery. 



With the varied and numerous structural and functional changes, 
and with the necessary increase of work imposed on the general nutri- 
tive system, it is scarcely to be expected that pregnancy (especially in 
women, whose lives and habits are artificial and unnatural in many 
respects), should be altogether free from unpleasant symptoms, if 
indeed it be unaccompanied with serious disease. The wonder is, 
rather, that suffering is not greater and disease more frequent and 
severe than we find it. 

There is much that can be done by the woman herself to lessen 
the sufferings of pregnancy and child-birth, and insure the birth of a 
healthy child. She should breathe fresh, pure air. Rooms should be 
well ventilated, by having one or more windows down, even if very 
little, from the top, or using the board ventilator spoken of elsewhere. 

Crowded apartments, theatres, and churches should be avoided. 
Many pregnant women become peculiarly sensitive to disagreeable 
odors, as if nature had provided them with a special instinct to detect 
and escape from infected atmosphere. 

Corsets should be discarded altogether during the later months, or 
worn loosely. The most desirable style of corset for this period is 
made with elastic bands between the ribs, or what is known as a matern- 
ity waist. 

Avoid waist bands and girdles around the abdomen ; let the weight 
of skirts be supported by suspenders from the shoulders, as far as prac- 
ticable. Tight garters are to be avoided as they are apt to cause swell- 
ing of the legs and varicose veins. The best kind are those which have 
been cast aside as worn out and useless, they should be made to en- 
circle the leg below the knee. If long garters are preferred they should 
be so worn as to not make pressure upon the abdomen. 

Avoid high heeled shoes, they impede locomotion and may cause 
stumbling, with a fall, and its sometimes serious consequences. 

All clothing should be comfortably warm, the lower limbs especi- 
ally being protected from the cold. 

When the fact of pregnancy is established it is important that the 
urine be examined once a month until the last 6 weeks and then once 
a week. The time of taking the urine, whether first thing in the morn- 
ing or for the whole 24 hours, may be determined by the physician. This 
is necessary in order to be sure that the kidneys are in a healthy condition. 



Exposure to cold and wet, especially when over-heated, may lead 
to inflammation of the kidneys, which is always a serious condition in 
the pregnant woman. Weather permitting, a part of each day should 
be spent in the open air, even up to the very day of lying-in. 

Walking is the best possible form of exercise, but must be kept 
within the limit of moderate fatigue. It increases respiration, appe- 
tite and digestion, and promotes sleep. Violent exercise, and muscu- 
lar strains such as lifting, must be avoided. Carriage-riding over 
smooth roads is advisable. Riding a bicycle or running a sewing ma- 
chine is not, as a rule to be done. Trolley car and railroad travel may 
or may not be harmful; much depends upon the temperament of the 
woman. One person may be subjected to almost every sort of jolting 
and rough usage without ill effect, while another, more nervous and 
excitable, will suffer, even to the extreme of abortion. Hence it is wise 
for all women to be careful throughout pregnancy, and particularly, 
to avoid travel during the last few weeks. 

There is no good reason, why, as a rule, a healthy, pregnant wo- 
man should make any change in her ordinary diet, of course presup- 
posing that this ordinary diet be a wise one. With fresh air, exercise, 
mental diversion and unrestricting costume, her appetite may be good 
during most of the period. Morning sickness may interfere with break- 
fast early in pregnancy, and pressure on the stomach by enlarged womb, 
later, but as a rule most women assimilate enough food to supply the 
needs of their own system and that of the growing child, indeed many 
take on an excess of flesh. 

The natural tastes as regards ordinary foods may usually be in- 
dulged with advantage. Malt and spirituous liquors, tea and coffee, 
should be taken with great moderation. Ripe fruits of all kinds, and 
dried fruits, such as prunes, are of service in correcting constipation. 
Milk and chocolate may be taken freely, but the one drink; the most 
important drink ; the most neglected drink ; is water, ordinary pure, 
fresh water, or boiled or filtered city water. Water is essential to 
every function of the body, and should be taken freely, at all times 
during the day, except at meals. 

The skin must be kept clean and active by warm baths (about 
96 F), not hot or cold, taken at least three times a week. Sea baths as 
a rule, should not be indulged in, yet some women take them without 
injury. 

10 



Later in pregnancy, when it is undesirable for a woman to get into 
the tub, sponge baths should be taken. 

The external genitals should at all times be kept clean with warm 
water and soap. A daily douche may be used, given with warm water 
in which common salt is dissolved, a tablespoonful to two quarts water. 
This should be done gently without any force. During the later weeks 
of pregnancy the nipples should be kept clean with borax water, a tea- 
spoonful borax to a teacupful water, dried off, and anointed with cocoa- 
butter to soften. They should be kept free from pressure. 

The pregnant woman should sleep at least eight hours every night, 
retiring early and occupying a bed by herself if possible. In addition 
to the eight hours of regular night sleep, a little nap of ten or twenty 
minutes after each meal is very desirable. 

Sexual excitement should be avoided, and coition prohibited to as 
great a degree as possible, after impregnation. Over-indulgence is lia- 
ble to cause abortion. 

REFLEX DISORDERS OF PREGNANCY 

Although pregnancy is a perfectly physiological condition, the 
rapidity with which the womb grows, causes so heavy a drain upon 
the system of the mother, that various disorders arise, due to sympa- 
thetic nerve disturbances, or to pressure. 

All the reproductive organs, as well as the other organs of the 
body, are intimately connected by a chain of nerves, known as the 
sympathetic nervous system. An irritation of one part will be trans- 
mitted over the entire system, and if every part is working properly, 
little injury follows, but if one part is weakened, it will not be able to 
stand the increased stimulation, and will be injuriously affected. 

In the case of the impregnated womb, because of its great activ- 
ity, we have a source of constant and wide-spread irritation of various 
organs, particularly those which are predisposed to be weak, or those 
which are most intimately connected with the reproductive organs by 
means of the sympathetic nerves — for instance: 

Constant dribbling of saliva from the mouth, which occurs early in 
pregnancy, is an illustration of this close connection. 

Toothache and the formation of cavities in the teeth is widely 
known as being attendant upon child-bearing. The reason for it is that 

11 



the nutritive material, such as the lime-salts, which ordinarily supply 
the teeth, have been diverted to the growing child. 

Neuralgia of the face, and headache, are due to either a depletion 
of the blood, owing to demands of the growing child, or to excessive 
nerve irritation. 

Derangement of the stomach is another example of the connection 
between organs through the sympathetic nervous system. Not only 
from an irritated womb due to pregnancy do we have a sick stomach, 
but in irritation of this organ due to disease, the stomach shows the 
connection by vomiting, nausea, or dyspepsia. 

Constipation is common in pregnancy, and is due to both sympa- 
thetic affection and to pressure. 

Irritability of the bladder is manifest by the frequent voiding of 
urine ; it is caused by sympathetic disturbance and pressure. 

Swelling of the legs, and the formation of enlarged veins, and 
hemorrhoids, is caused entirely by pressure. 

Itching all over the body, or at the vulva, is purely nerve-irrita- 
tion. 

The disorders here given, form a large part of those which occur 
in the pregnant woman. Few of them are permanently dangerous to 
health, yet all are productive of much annoyance and discomfort. 

A careful observation of the few rules herein given, relating to 
cleanliness, walking, sleep, eating, drinking, clothing, avoidance of ex- 
citement, breathing of fresh air, etc., will be of much service. In cases 
however, where any of these disorders are of a most pronounced char- 
acter, medical treatment is desirable. The best form of this is that 
which is mechanically administered. Most of the disorders of preg- 
nancy are due to mechanical disturbances, occasioned by the great 
draught made upon the system of the mother, for the needs of the grow- 
ing womb and contents, thus affecting her circulation, nutrition and 
nervous system ; also the enlarged womb, pressing upon the veins, 
bladder and bowels, indicate the need for some form of treatment 
that will overcome the ill effects of this pressure, and reflex disorders. 

This mechanical treatment should be given by a skilled operator 
who will vibrate and manipulate the entire length of the spine, thus 
sending nerve impulses to the internal organs, whereby their nutrition, 
circulation and nerve supply is much improved. Further mechanical 
treatment will consist of a kneading or stroking movement to overcome 



12 



the effects of pressure; thus enlarged veins of the legs can be emptied 
by a manipulation which begins at the groin and extends to the foot. 
Space here does not warrant detailed information regarding this very 
important form of treament, but in a general way we may say that 
when a skilled operator is not available, some member of the family, 
should daily stimulate the spinal nerves by a frictional rubbing of the 
entire spine, particularly over what is known as the small of the back ; 
here the cerebro-spinal nerves branch off, which go to the womb, and 
pain at this point, merely points to nerve irritation caused by womb 
activity. This frictional rubbing should be given for ten or fifteen 
minutes daily. 

The home treatment of the legs should consist in elevating them 
on two pillows, the patient lying upon the back. Then with the hand at 
the thigh give a series of deep upward strokes toward the body, thence 
to the groin and extend to the foot, thus emptying large veins of thigh 
first. This should be done once or twice daily, or every other day as is 
needed. 

The vulva or external organs are often very much congested and 
swollen, this is due to pressure and may be relieved by the woman 
herself stroking the parts firmly and strongly with a sort of lifting 
motion, towards the body. This is to be done twice daily for ten min- 
utes at a time, patient upon back. 

PAINLESS LABOR 

This is one of the most interesting subjects that could be brought 
to the attention of womankind. From time immemorial, child-birth 
has been the most dreaded period of woman's career, because of the 
suffering attendant thereto. That an absolutely painless labor may be 
had, is impossible, because the forces of nature are directed to the ex- 
pulsion of the child from the womb, by means of powerful contractions 
of this organ. These contractions are brought about by nerve impulses 
which cause the muscular fibres to contract. The entire nervous sys- 
tem is employed in this process. The sympathetic system, through 
the renal, hypogastric, spermatic, and aortic plexuses ; and the cerebro- 
spinal system through branches, derived chiefly from the second, third, 
and fourth sacral nerves. With our present knowledge of the nerve 
supply of the womb, we are enabled to lessen the pains of labor to a 
very marked degree. During the first stages, pressure is made with 

13 



the fingers on the terminal filaments of the sympathetic nerves in and 
around the clitoris. The index and middle fingers are placed, one on 
each side of this organ, and firm, moderately hard pressure is made 
against the bone with the direction of the pressure upward toward the 
abdomen; this is done by the attending physician, the nurse, or by the 
woman herself. A reflex result occurs, in which contraction of the 
womb follows; its mouth dilates, normal propulsion pains ensue, and 
labor proceeds naturally, all unnecessary flying pains cease. In the 
later stage when labor has gone on for some time and the back be- 
comes very painful, feeling as though it would almost break, the pres- 
sure is then made at this point, the small of the back, for it is here that 
the cerebro-spinal nerves, which supply the womb, branch off. Pres- 
sure here is made by the physician, or nurse ; it is done by placing the 
thumb of each hand on either side of the spinal column and clasping the 
hips for support with the fingers. That this may be done, the 
patient stands on the floor, hands resting on foot board of bed for sup- 
port, or if lying in bed this point can be reached by the fingers of the 
physician on one side, and those of the nurse on the other. 

THE DURATION OF PREGNANCY 

Labor usually occurs at about 280 days after impregnation, or ten 
monthly periods, or nine calendar months with a few days added. For 
predicting the date of delivery, several methods are in use, probably 
the easiest is that of counting ahead nine calendar months from the 
day on which the last menstruation ceased, and adding seven days. In 
cases when the date of last menstruation is unknown, we may approx- 
imately arrive at date of delivery by calculating ahead four and one- 
half months, from date on which quickening is first felt. 

THE DURATION OF LABOR 

The average length of labor is about ten hours, yet it may be over 
in two, or last for twenty-four hours, or even more, without any serious 
consequences. 

PREPARATION OF THE WOMAN'S BED 

Have the bed so set in the room that the patient may be reached 
from either side. Use a firm mattress and cover with a rubber sheet, 
over this, place bed sheet, which fasten to mattress by safety pins; this 

14 



is not removed after labor, but over them are placed a newspaper pad, 
or wadding pad, and a second sheet, which is to be removed after labor, 
leaving the first set clean and dry. The sheet of the second set should 
be turned down from above, to below the woman's shoulders, to facili- 
tate its removal when labor is over. During the period of labor, a 
newspaper pad, or wadding pad, is placed beneath the woman's but- 
tocks, to receive all discharges. All the bed coverings with the excep- 
tion of the rubber sheet must be sterilized by folding and heating in 
the oven. The rubber sheet may be sterilized by washing off with bi- 
chloride solution 1-2000, or carbolic acid solution, two teaspoonfuls to a 
teacupful of water. When labor is over, the upper sheet with the pad 
and all its contents, may be easily dragged off at the side of the bed, 
leaving the patient resting upon a clean sterile pad. 

PREPARATION OF THE WOMAN 

The hair should be thoroughly brushed and parted down the cen- 
tre, then braided in two plaits. By so arranging the hair, it makes it 
more comfortable for the patient, and keeps it from getting tangled. 

At the beginning of labor the woman is given a tepid bath and well 
scrubbed all over with soap and water. Then an enema of soap and 
water is given to empty the bowel ; after the bowels have moved and 
the urine freely voided, the external genitals, thighs, and buttocks are 
carefully washed off with the bichloride solution 1-2000, or carbolic 
acid solution two teaspoonfuls to a teacupful of water. 

THE DRESS 

Probably the best way to dress a woman for the lying-in-bed is 
in short undershirt or undervest, shirt waist and a skirt or petticoat, 
warm stockings and bed-room slippers. The supreme advantage of 
this method of dressing, lies in the fact of the easy removal of the soiled 
garments. When labor is over, the skirt or petticoat is removed over the 
feet, the shirt waist taken off, and a clean night gown put on. Another 
method is to put on the night gown before labor, and roll up its skirt 
to nearly the level of the armpits, while a petticoat or skirt covers the 
parts below the waist. When labor is over, the soiled garment is re- 
moved over the feet, and the dry night gown then pulled down. This 
would be an excellent way, were it not for the fact, that in the majority 

15 



of cases, the night gown would become displaced, and when labor was 
over we would find it thoroughly saturated. 

ANTICIPATING BABY'S ARRIVAL 

The mother should have as complete an outfit, as circumstances 
will permit. The following is a list of the articles deemed necessary; 
this is of course subject to variations, and can be added to, or changed, 
according to individual taste. 

Jar vaseline. 

Bottle of sweet oil. 

Four sterilized basins or bowls. 

Two very small bowls. 

One large pitcher of boiled cold water. 

Two large sterilized pitchers. 

A new nail brush. 

Two ounces of tincture of green soap. 

Bottle of bichloride tablets. 

One ounce of carbolic acid. 

Whiskey or brandy. 

Several yards of gauze or cheese cloth. 

Ice. 

Hot and cold water. 

Fountain syringe. 

Bed pan. 

Pail or slop jar. 

Drinking glass and spoon. 

Piece of fine white castile soap. 

Soft sponge. 

Box talcum powder with shaker top. 

Quarter pound boric acid. 

One pound of borax. 

Two yards grocer's strong white cord, or spool of heavy white em- 
broidery silk. 

Soft hair brush and comb. 

Large and small safety pins. 

One pair of blunt pointed scissors. 

16 



Several soft towels (about one dozen). 

Four ounce box absorbent cotton. 

One and half yards of strong unbleached muslin, which can be torn 
lengthwise and will make two blinders for mother, or if preferred the 
abdominal binder may be made, full description of which will be 
found on other page. 

Four pads for bed, about one yard square, made of wadding cov- 
ered with white cheese cloth and quilted. 

Two or three dozen old soft white cloths, such as old sheets will 
make. 

Old white blanket or anything warm and soft to lay the baby in. 

Four quilted newspaper pads, made twenty-four sheets thick, or a 
rubber blanket. 

Two dozen diapers (at least) of canton flannel, or stockinette, or 
birds eye linen ; have them washed and boiled, but not blued, stockinette 
preferred. A part of the diapers, about half a dozen should be cut 
diagonally, thus making twelve triangular diapers to be used for a very 
young infant ; they are less bulky, than the square ones. 

As many dresses as the mother chooses. 

Six bands each six inches wide,, made of cotton and wool flannel 
that will not easily ravel, as they should be torn lengthwise of the cloth. 
As the child grows an inch can be torn off from time to time until the 
band in that shape is discarded. 

The Arnold garments for babies are the best, but those made by 
the mother will answer if preferred. 

The articles of clothing necessary are 

6 plain slips of Lonsdale cotton or cambric. 

3 white skirts with waists or bands. 

2 flannel day skirts (cotton and wool) 27 inches long, to be made in 
one piece the waist to be made by goring the upper part. 

Also two for night of cheaper flannel. 

3 Arnold night gowns with drawing strings in hem, weight to be 
determined by time of year. 

3 each of Arnold shirts and bands. 

2 flannelette wrappers buttoned in front. 

Several pairs of knitted socks. » 



THE ABDOMINAL BINDER 



SO l^CHE& 




Aj&DO^t^tAI- -.B IWJ&E.K^ 



This is designed to support the stretched walls of the abdomen, 
compress the womb, and at the same time hold the dressing in place. 

To make, two and one quarter yards unbleached muslin, one yard 
wide, is required. 

It is cut along lines as shown in diagram, allowing half inch all 
around for seams, all parts to be made double for strength. 

The size of the pattern given is large enough for a person measur- 
ing forty inches around the hips; to make larger, allow on the front 
the required number of inches, also add to tail. 

To use, the two flaps are brought tightly together in front, and 
pinned as low down as possible. The tail is pulled down smoothly in 
the back and brought up between the legs to be fastened to front, by a 

18 



safety pin, the dressings, to catch the secretions, being previously put in 
place. 

The advantages of this binder are, that it remains securely in place, 
no matter what position the patient occupies, and for the purpose of 
cleansing, or stool, the removal of one pin and lifting tail, is all that Is 
necessary, the abdominal part remaining in place. 

BREAST BINDER FOR NURSING MOTHER 




dUA&t^t/^&e.TL 



All pieces are made double. Make a belt of soft unbleached muslin, 
eighteen inches long by six inches wide, to one end of which attach two 
strips, each five and one half inches wide, top one thirty four inches 
long, lower one thirty-two inches long, cut and join to belt so that all 
form a Y bandage or suspender. At the top border of belt portion, are 
sewed two shoulder straps eighteen inches long and two inches wide. 

19 



Where they attach to the belt, they are placed as close together as pos- 
sible, and so sewed as to form the point of a V at the attachment ; sep- 
arating wider as they continue, they go over the shoulders. To use the 
belt, it is placed on back at shoulder blades, the pad portion (resulting 
from the sewing of the two strips to belt portion), comes to right shoul- 
der blade, the lower strip goes under breasts and is pinned to belt at left 
arm-pit, and acts as support for breasts ; upper strip crosses above 
breasts and is attached by safety pins to belt portion at left arm-pit, 
meeting lower strip here. The shoulder straps pass from belt at back 
and are pinned to upper strip in front. This binder is a very desirable 
one, acting as a support for breasts ; it permits nursing to be done with- 
out removal or detachment of any part. In placing the binder, it- is 
so done that the nipples come between the two strips, with a piece of 
gauze or old linen placed over them. 

RECEPTION OF THE NEW BORN CHILD 

The navel cord is securely tied by the attending physician and 
cut ; thus separating the child from the mother. 

The new born child should be wrapped in a woolen blanket, or 
large soft turkish towel and handed to the nurse, who will place it 
safely on one side of the bed, or in a crib, until such time as is con- 
venient for the bath. All necessary attention having been rendered 
the mother the child is taken up and its initial bath given. 

The baby should be placed on its right side or back. 

First cover the baby with sweet oil or warm vaseline, using a bit 
of flannel for this purpose ; this application of oil is for the purpose of 
removing the greasy coating of cheese-like material. Now use a lather 
of castile soap and warm water, applied with a soft sponge ; finally com- 
plete the bath by immersing the entire body in warm water for one or 
two minutes. Baby being taken out is dried thoroughly with a soft 
towel. 

The stump of the cord is dusted with talcum and wrapped in soft 
linen or absorbent cotton ; the folds of the skin, under the arms and 
between the thighs, are also dusted with talcum. The binder is now put 
in place ; it should be of soft flannel, wide enough to extend from the 
hip bone to the ribs, and long enough to lap over, being secured in place 
by safety pins. Make sure that it is not too tight. 

20 



The diaper is now put on, and the baby's toilet completed by the 
clothing, which should consist of four garments, a shirt, a petticoat, an 
outside dress and socks. 

The shirt should fit loosely and extend from the neck to the lower 
edge of the binder. It may be made of merino, or of soft flannel, and 
have long sleeves. It is fastened in front by tape or buttons. A very 
satisfactory shirt is made, known as Ruben's Infant Shirt. It has 
the very great advantage of being adjustable, without putting on over 
the head. 

The petticoat is made by sewing a muslin body for the waist por- 
tion to light-weight white flannel for the skirt portion. The band por- 
tion extends from under the arm-pits to the hips, six to eight inches 
deep, and must lap over in front to allow for growth of infant. The 
skirt portion, extending from waist to below feet, should be about 
twenty-seven inches long. 

The dress is usually made of fine white cambric, nainsook, or long 
cloth, made rather plain around the neck and shoulders, as ruffles are 
annoying to the baby. 

Shorten baby's dress at from four to six months, depending upon 
the season, and size, and health of the baby. 

The socks should be knitted ones, silk is the best, knitted closely 
so that the toes do not slip through. 

WARNING 

It is most important that the mother have her baby examined 
early in infancy to determine the condition of the sexual organs, for, 
by proper treatment at this time, much distress and suffering later in life 
is prevented. We know the close connection of the penis in the male, 
and the clitoris in the female, through the sympathetic nervous system, 
with the other organs of the body. Hence irritation at these points 
causes reflex disorders all over the body Much of the hysteria and ner- 
vousness in women, is due to the fact of a neglected clitoris in infancy. 
In the case of the male due to this neglect in infancy, we see on all 
sides disease and weakness, mental, moral and physical. 

The treatment of these organs in infancy is simple, the attending 
physician, in the case of the male, with a blunt instrument separates 
the foreskin from the head of the penis and pushes it back. With the 
female baby the treatment is much the same, the hood is merely gently 

21 



separated from the clitoris and pushed back. After this little proceed- 
ing in either case, the treatment consists merely in keeping the parts 
clean ; this is done with soft cotton or linen and borax water (teaspoon- 
f ul borax to teacupf ul warm water) , daily at time of general bath. 



THE BABY 



DISCIPLINE 

Who has not heard a parent exclaim on the occasion of an exhib- 
ition of temper by a child, that it has a will of its own ; the iond parents 
believing that nature is responsible for the sad fact of the bad passions 
displayed, fail utterly to realize that they themselves, lacking in ex- 
perience, are entirely to blame for the ill conduct of their offspring. 
They begin by either making the child a master or slave, or some- 
times both ; allowing the child to govern for a time, then realizing that 
things are getting beyond their control, they veer completely around 
and become the tyrant, ruling with a rod. 

Children should be governed always, but with an even, gentle and 
loving hand. They should early be taught the dignity of self control, 
and absolute and continued obedience to a power, which they must 
recognize by its firmness and which calls for great gentleness and self 
control on the part of parents. Children must see nothing of fretfulness, 
or anger in the home ; repression of these emotions, on the part of par- 
ents, and an atmosphere of loving gentleness will cause a child to be 
cheerful and happy, and develop a loving, confiding disposition. 

Children should early learn that mother is the natural confidante. 
This established, to her they will go with their little troubles and worries, 
which to them seem most formidable, and must be accepted by the par- 
ent as seriously as they appear to the child. 

Children are very sensitive to ridicule, and it should be guarded 
against with much care. The story should be heard in all its detail, 
and the little one set straight, with a clear understanding of both sides 
of the question. 

22 



SOME INTERESTING FACTS 
SIGHT 

The muscles of the eyes of the newly born infant do not act in 
harmony until about the end of the third month. The recognition of 
objects seen is usually evident in the sixth month. 

HEARING 

For the first twenty four hours after birth, infants are deaf. But 
during the early months of life hearing is very acute. The child starts 
at the slamming of a door, and even moderately loud noises will waken 
it from sleep. By the end of the third month it will turn its head in 
the direction from which the sound comes. The voices of parents are 
recognized at three and a half months. The brain is very sensitive to 
sound in infancy, very loud noises causing great fright and sometimes 
convulsions. 

TOUCH 

At birth sensibility is acute only in the lips and tongue, for the pur- 
pose of sucking. Sensibility to painful impressions is more fully devel- 
oped in later childhood. Temperature is keenly recognized by the tongue. 
A young infant will often refuse to take the bottle because the milk is only 
a few degrees too cold or too warm. 

TASTE 

This is highly developed from birth. The ability to distinguish 
sweet, sour and bitter, exists in the newly born child. Sweet causes 
sucking movements. A young infant detects the slightest variation in 
the taste of its food. The smallest difference is often enough to cause 
it to refuse the bottle altogether. 

SMELL 

The sense of smell is not fully developed until quite late in childhood. 

SPEECH 

There is considerable variation in the age at which children acquire 
the faculty of speech. Girls as a rule begin to talk much earlier than 
boys. Toward the end of the first year the average child begins with 
some little word that it has been taught, as "Papa" and "Mama." At 
the end of the second year it is able to put two and three words together. 

23 



If a child of two years makes no effort to talk, some mental defect is 
probable. 

MUSCULAR DEVELOPMENT 

In the fourth month an infant will attempt to grasp an object 
placed before it. During this month the head will be held erect when 
the trunk is supported. At seven months a healthy child will be able to 
sit erect for several minutes. In the ninth or tenth month the child 
will first attempt to bear weight upon the feet, at the tenth or eleventh 
month a child stands with some little assistance. The first attempts 
at walking are usually made in the twelfth or thirteenth month. The 
average age at which children walk alone is the fourteenth or fifteenth 
month. Apparatus for teaching infants to walk is unnecessary and 
often injurious. 

Infants should be allowed complete freedom in the use of their 
limbs, but not unduly encouraged to use them. A healthy child will 
stand or walk, when its muscles are strong enough to do so. Girls 
develop more rapidly than boys ; the later children of a family learn to 
walk and talk earlier, having the force of example set them by the 
older children. 

TEARS 

These are first seen about the third or fourth month. 

SALIVA 

The saliva is present at birth, but is greatly increased in quantity 
about the fifth or sixth month. 

FONTANELLES 

The fontanelles are spaces left in the skull where the bones fail 
to meet. The anterior fontanelle is lozenge shaped, with long angle 
pointing to forehead and nose ; it is covered over by the scalp, through 
which the pulsations of the arteries of the brain can always be felt and 
seen. It is completely closed about the eighteenth month. 

The posterior fontanelle is much smaller in size, being simply a 
triangular depression at the back of the head, it usually closes during 
the second month. 

IN FANCY 

Is that period between birth and the complete eruption of the milk 
teeth, or two and one half years. 

24 



CHILDHOOD 



Begins at the point where infancy ceases and extends to puberty or 
ibout fourteen years. 



TABLE OF AVERAGE WEIGHT, HEIGHT AND CHEST 
CIRCUMFERENCE 



Weigh 



t at Birth 


7 T A 


lbs., 


Heighl 


: 19 


in. 


Chest 13^2 in 


" 3rd day 6% 


it 


tt 


i6y 2 


" 






" 10th 


754 


ti 


" 


19/2 


tt 






" 15th 


7V2 


tt 


tt 


19/2 


it 






" 20th 


7H 


ti 


it 


20 


a 






" 30th 


8 


a 


a 


20^ 


a 






2nd month 10 


" 


a 


21 


a 






" 3rd 


" 11 


a 


" 


22 


a 


" 


15 " 


" 4th 


" I2*/ 2 


a 


a 


23^ 


" 






" 5th 


" 14 


" 


a 


24 


tt 






" 6th 


" 15 


tt 


a 


25 


a 


" 


i6/ 2 - 


" 7th 


M i6y 2 


a 


a 


25/2 


a 






" 8th 


" 17 


a 


tt 


26 


a 






" 9th 


" W* 


tt 


tt 


27 


" 


a 


VYa " 


" 10th 


" 18 


a 


a 


27V2 


tt 






" nth 


" 19 




a 


28 


a 






" 1 2th 


" 20 


ft 


tt 


29 


a 


a 


18 " 


" 1 8th 


" 22y 2 


(< 


ti 


30 


a 


tt 


i8y 2 " 


" 2 years 26^/2 


" 


tt 


32^ 


a 


a 


19 " 


" 3 ' 


31 




a 


35 


a 


tt 


20 " 


" 4 ' 


35 




" 


38 


n 


" 


203^ " 


" 5 ' 


41 




" 


41 


a 


a 


21 y 2 " 


" 6 ' 


45 




" 


44 


a 


ti 


23 " 


" 7 ' 


49^ 




tt 


46 


a 


a 


23^ " 


" 8 ' 


54/2 




" 


48 


a 


a 


24 " 


" 9 ' 


60 




ti 


50 


it 


a 


25 " 


" 10 


66% 




a 


52 


a 


n 


25/2 " 


"11 ' 


72 




(i 


54 


a 


tt 


26 " 


" 12 ' 


79 




ti 


55 


a 


n 


27 " 


" 13 ' 


88 




a 


58 


tt 


a 


2754 " 


" 14 ' 


99 




tt 


61 


a 


a 


28^ " 


" J 5 ' 


no 




tt 


62 


it 


" 


30 " 



25 



DIAGNOSIS OF DISEASE 

This is usually thought to be extremely difficult in infancy, because 
the little sufferers cannot explain their symptoms by speech. As a mat- 
ter of fact the diagnosis of acute disease in infancy presents few diffi- 
culties to the experienced. A close observation of the following poir.ts 
will aid us in determining the nature of the trouble. 

POSITION ASLEEP OR QUIET 

Whether the child lies upon the back, the side, or upon the face; 
whether there is bending of the body backward, or contraction of the 
limbs. 

CHARACTER OF THE SLEEP 

Whether it is peaceful, or disturbed, whether there is restlessness, 
tossing and grinding of the teeth. 

BREATHING 

Whether it is regular or irregular, rapid, slow, easy, natural, or 
whether there is snoring and mouth breathing, due to Tonsillitis, Dipthe- 
ria, Scarlet fever or Adenoid growths. Difficult breathing is manifested 
by sinking in of the spaces between the ribs and above the collar bone, 
accompanied by dilatation of the nostrils. 

PULSE 

Whether rapid or slow, full and strong, or soft and compressible. 

SKIN 

Whether dry and hot, or covered with perspiration. The color, as 
paleness, blueness of the lips and finger nails. The feeling to touch 
of limbs, whether they are warm, or cold and clammy. 

EXPRESSION 

Whether face is calm and peaceful, drawn and anxious, intelligent, 
or stupid, or whether the features are contracted from time to time as 
if from pain. 

CRY 

The cry of a child is the principal means by which it expresses 
pain, discomfort, hunger, temper or displeasure; it is therefore very 
important to interpret the cry correctly. 

26 



THE CRY OF HUNGER 

This is a cry that is not sharp and piercing like the cry of pain, 
but is a worrying, fretful cry, accompanied by vigorous sucking of the 
fingers. It ceases immediately when the breast or bottle Is given. 

THE CRY OF INDIGESTION 

Might be easily mistaken for that of hunger, because the crying will 
cease a few minutes after taking food, from the temporary relief that it 
gives, but soon returns as vigorously as before; — right here a word of 
warning is needed. Do not feed or nurse under these cicumstances; 
over-feeding is the probable cause of indigestion and each feeding ag- 
gravates the condition. 

THE CRY OF PAIN 

The severity of the pain will determine the nature of the cry. A 
sharp and piercing cry accompanied by contraction of the features and 
drawing up of the legs, usually indicates an acute pain like that of colic 
or earache. In pain of less severity there is usually moaning, rarely a 
sharp cry. We should remember that children cry from every sort of dis- 
comfort, as uncomfortable clothing, cramped position, cold feet, wet dia- 
pers, also, when tired and sleepy. 

THE CRY OF WEAKNESS 

It is usually a low feeble whine or moan, nearly constant, except 
when the child is asleep. 

THE CRY OF TEMPER 

It is usually accompanied by stiffening of the body, throwing back 
of the head, and by vigorous kicking. It is loud, violent, and prolonged. 
It is not usually heard before the fifth month. 

THE CRY OF HABIT 

This is a cry for which the mother is entirely responsible, and it is 
formed by indulgence. Some children cry to be held, some to be rocked, 
some to be carried, etc. The fact that the cry ceases when the child 
gets what it wants, makes the diagnosis complete. To cure the cry of 
habit let the child "cry it out" once or twice, then the habit will be 

27 



broken. There are some diseases in which the cry is peculiarly char- 
acteristic, for instance. 

The cry of Pneumonia is short, catchy, suppressed. 

The cry of Tuberculous Meningitis and chronic bone disease, is a 
sharp piercing night cry. 

The cry of Hereditary Syphilis is hoarse and nasal. 

The cry of Acute Intestinal disease is a low moan. 

The cry of Marasmus is a feeble whine. 

While the cry of an infant is important in the diagnosis of disease, 
it has not the value of information obtained by physical examination. 
This, however, must be conducted by the physician. 

TAKING TEMPERATURE 

This is simple and should be understood by all having the care, of 
children ; for this purpose the Clinical Thermometer is used by inserting 
under the tongue, in the rectum, or in the arm-pit. 

The temperature of a child in health, per rectum is 98.5 ° F. — 99.5 
F. ; in arm-pit is one degree lower, 97.5 °F. — 98. 5 ° F. In mouth half de- 
gree lower than rectum as 98 F. — 99 F. The temperature by mouth 
can only be taken in older children. 

FECES OR STOOLS 

The bowel discharges at birth are of a dark brownish green color, 
semi-solid, and usually occur four or six times daily, during the first 
two or three days. On the third day the stools begin to change, and by 
the fourth or fifth day they have usually the appearance of healthy 
milk-feces. The milk-feces have the color of the yolk of Qgg, they 
are smooth, of a soft mushy consistency, and the average amount dis- 
charged daily, is from two to three ounces. The number of stools dur- 
ing the first two weeks is from three to six daily. After the fourth 
week two movements a day are the average. At the end of the 
first year, they come to take on the character of the adult in color, and 
odor, though remaining softer. 

URINE 

The urine of the newly born child is usually highly colored. Later 
in infancy it is pale and often turbid, owing to presence of mucus. In 
the first two years, urine is voided with great frequency, usually twice 
an hour, but retained from two to six hours during sleep ; by the third 

28 



year the urine is passed at from two to three hour intervals, but may 
be held during sleep from eight to nine hours. The child can be taught 
this control of the bladder earlier than the third year. Frequently as 
early as the 18th month. 

Average quantity of urine passed by an infant daily. 

First 24 hours 2 ounces. 

At 7th day 8 " 

At 2d month 13 " 

At 6th month 1 pint. 

At 2 years ij^ " 

VOMITING 

Vomiting is very frequent in infants and young children ; it may 
occur from innocent causes, or mark the onset of serious disease. Over- 
feeding is probably the more usual cause of vomiting in infancy. The 
stomach being small, more milk is taken in than it can retain, and it 
simply over-flows at the mouth, unchanged in character, without any 
effort, and no distress. In disease, the character of the vomiting is 
different, in that the contents of the stomach are forcibly expelled, 
changed in character and with effort and distress. 

BATHING 

The bath should be made a thing of pleasure to the child, and not 
an ordeal that will cause crying and pain. 

The nurse should wear a flannel apron. Lay upon the lap a piece 
of old, soft blanket, under the naked baby. Now first do all the parti- 
cular cleaning of scalp, eyes, ears, nose and mouth, then soap the body all 
over, then lift baby, blanket and all, and lay it gently in the tub of warm 
water. After the sponging in the tub lift the child out onto a soft turkish 
towel laid in the lap and thoroughly dry it. 

The flannel can be rinsed and dried for the next bath. 

It is important to keep a child's nostrils free and clear so as to 
prevent it breathing with the mouth open. In order to do this, at the 
time of bathing take a small piece of absorbent cotton, twist it, moistened, 
in the fingers and insert the end gently up each nostril as far as it will go. 
If there is any stick}^ accumulation of mucus a little liquid petrolatum 
may be used. A few drops put in each nostril with a medicine dropper 
will enable a child to breathe freely. 

29 



For the first few months the bath should be given at about the 
temperature of the body, that is 98 F. The room should be warm, 
the bath short, and the body dried quickly, without hard rubbing. By 
the sixth month the temperature for healthy infants should be lowered 
just a few degrees, to about 95 ° F., and by the end of the first 
year, to 90 F. Older children who are healthy, at the end of 
the warm bath should be sponged for a moment with water that has had 
the chill taken off, that is about 65 ° F. 

During childhood, after two and a half years of age, the warm 
bath should be given at night, not every night, but several times a week ; 
but the cold or cool bath given every morning. This should be given 
in a warm room, and while the child stands in a tub partly filled with 
warm water, the body sponged quickly with sponge wet with water not 
too cold, the whole body gone over in one half minute, and be followed 
by a brisk rubbing with a soft towel. 

The above method for bathing, should only be used for healthy in- 
fants, and children, as will be shown by the reaction; if the bathing 
and drying causes the body to be in a glow, the bath is beneficial, if, how- 
ever, children become pale, blue about the lips and under the eyes, we 
know the bath is draining the child's vitality, and doing harm, and for this 
child, tub baths cannot be given. 

TEMPERATURE OF BATHS 

Freezing baths 32 F. 

Cold " 45 F. 

Cool " 66° F. 

Temperate " 78 ° F. 

Tepid " 86° F. 

Warm " . . 96 F. 

Hot " 105 F. 



SPECIAL BATHS 

MUSTARD TUB 

One half to one tablespoonful mustard. 

Two to four gallons water, hot as can be borne. 

This is very useful to produce sweating and will check convulsions. 



BAKING SODA TUB 

One tablespoonful baking soda. 

Four gallons warm water. 

Useful in sunburn or other skin irritation. 

BRAN TUB 

Tie up a pint of bran in a muslin bag, boil in a quart of water, for 
an hour. Squeeze bag while mixing with four gallons warm water. 
Used for same purpose as above, also in skin diseases. 

SALT WATER TUB 

One quarter teacupful rock salt. 

Four gallons water (warm or cold). 

Useful as a daily bath in debility, Scrofula and Rickets. 

The child must be thoroughly dried with soft towel after this bath, 
and friction given to the skin with the palm of hand, especially along the 
spinal column. 

THE ICE BAG 

In cases where there is high temperature and restlesness, an ice- 
bag placed on the head, with a hot water bottle at the feet, is most 
soothing. It may be applied continuously, or at intervals. 

TEPID SPONGING 

Water with the chill taken off, equal parts of alcohol and water, 
or equal parts of vinegar and water may be used. All clothing should 
be removed and the child laid upon a blanket. The body should be 
sponged from ten to twenty minutes, and then wrapped in a blanket 
without dressing. This must be done at frequent intervals to be effective ; 
it is of service in allaying fever and nervousness. 

THE COLD PACK 

This is a most effective and simple means for reducing high temper- 
ature. A rubber sheet or mackintosh is laid upon the bed, upon this is 
placed a blanket and the child stripped and laid upon it. The entire 
body is then enveloped in a sheet wrung from warm water. At the feet 
is placed a hot water bottle, on the head an ice bag. The entire body 
both in front and behind is then rubbed over with ice, through the sheet, 
for from five to thirty minutes, as required. After this the child is to be 
rolled in a blanket, upon which he is lying without removing the wet 

31 



pack, and allowed to remain thus for from one to twenty four hours ac- 
cording to circumstances. The method does not cause shock, or fright. 

TEPID BATH 

The child is put into a hot bath at a temperature of about ioo° 
F., and the temperature gradually lowered by the addition of cold 
water or ice, to about 85 ° F. This should continue for from five to 
twenty minutes, the body being rubbed the while and cold water applied 
to the head. The child is then removed from the bath, quickly dried, 
and wrapped in a warm blanket. 

DRY HOT PACK 

Undress the patient completely, and lay between two blankets. 

Have ready seven bottles and one rubber bag, filled with hot water. 

Place rubber bag, not too hot, and moderately full, at small of back, 
so that the patient lying upon the back rests upon it. 

Distribute the hot bottles down each side and at the feet. These 
to be placed on outside of the upper blanket and not close enough to 
the body to burn. 

Now cover all with several blankets and comfortables and tuck 
in well to shut out all draught. 

Place cold water cloth or ice bag at the head. 

Give hot or cold drinks as preferred. 

Leave patient in this position until in a profuse perspiration which 
will require from thirty minutes to two hours. 

When the patient has become thoroughly wet with perspiration, 
remove a few of the outer comfortables to reduce weight, and dry off 
quickly with coarse towels, first face, then arms, then chest, back and 
lower limbs. 

This drying is to be done by hard rubbing, under blankets, and as 
quickly as possible. Follow with a thorough alcohol rub, then remove 
under and over blankets leaving patient between dry and warmed sheets 
with proper bed covering. 

Clothe with warmed undershirt and night gown. 

ALCOHOL HOT PACK 

To give the hot pack, you require from eight to twelve thoroughly 
heated bricks (this can be done in an oven), and from eight to ten 
blankets ; less will answer if you use comfortables, but the blankets 

32 



are lighter in weight, and from the number required, are less oppres- 
sive. One rubber blanket or sheet, from one to two pints of alcohol, 
a basin containing ice water, and cloths for compresses on head. Old 
cloths (cotton) in which to wrap each brick, and paper to place beneath, 
to protect blankets and mattress from scorching. When you have all 
in readiness, strip your patient, place on the back, arms close to sides, 
between blankets, over the top blanket or cover, then put the rubber 
sheet, rubber side down and more blankets. Put cold compress on 
patient's head, and close to body, arrange the bricks on the papers 
from shoulders to feet, between first blanket and rubber sheet, (from 
four to eight inches is the usual distance, depending upon how hot 
they are) ; instruct the patient how very important it is not to move, 
or in any way disarrange the covers which are tucked close to the body, 
and now with one hand carefully uncover one brick at a time, and pour 
sufficient alcohol on each to steam well; do this quickly in order to 
confine steam under the covers, watch the pulse closely, note the time, 
change the compresses frequently during the pack, note carefully when 
first sweating appears on chest and arms, the pack usually lasts from 
twenty to thirty minutes after profuse sweating has begun. It may 
be necessary to stimulate before and after pack, depending on condi- 
tion of the pulse. A generous drink of cold water just before the pack 
will give good results. To end pack remove the bricks one at a time, 
draw out the rubber sheet and using a warm towel, gently rub the entire 
body dry, being careful not to expose any part while doing this, or a chill 
may result. When sweating has ceased, remove compress from the 
head and gradually reduce number of covers to those in ordinary use, 
and place the patient between well warmed sheets, and put on the night 
dress; be sure all is well warmed and thoroughly aired and dry. The 
pulse should be taken before the pack and twenty minutes after. 

THE HOT PACK 
The child should be stripped and covered with towels wrung from 
water of about ioo° F. then rolled in a thick blanket. These ap- 
plications should be changed every twenty or thirty minutes until per- 
spiration is produced. 

THE HOT BATH 
The patient should be put into water of about ioo° F., and 
the temperature gradually raised five or ten degrees. Cold to be ap- 
plied to the head, and the body thoroughly rubbed while in the bath. 



INHALATION OR STEAMING APPARATUS 

A very simple device for the purpose of inhalation, or the induc- 
ing of perspiration, may be made by using an ordinary tea-kettle and 
small gas or oil-stove. In all affections of the respiratory tract, in- 
halations are of great service. To properly employ, the child is placed 
in its crib, and two strings run from the head board to the foot board, 
for the purpose of keeping in place a sheet or rubber blanket or mackin- 
tosh, which is simply thrown over the top of the crib, to form a tent; 
the child underneath this should be covered with the usual bed-clothes. 

The oil or gas-stove should be placed upon the floor or a box be- 
side the crib and on it set an ordinary tea-kettle filled with water to 
just about the lower part of spout. It is of advantage to use a tea-ket- 
tle with spout high up, and it will require refilling less often, as it boils 
rapidly away. The spout of the kettle enters beneath the sheet or rub- 
ber blanket, and is so directed that the air in this space is saturated 
with the steam. This steam is usually medicated by adding to the boil- 
ing water, at two to three hour intervals, a teaspoonful of any of vari- 
ous drugs, such as Oil of Tar or Eucalyptus, Tincture of Benzoin, 
Phenol and Turpentine. The medicine to be used is however better left 
for the physician to decide. 

To use steamer for the purpose of inducing perspiration, it should 
be set up in the manner described above, no medicine being used. Omit 
the sheet or rubber blanket tent, roll the child in a woolen blanket, with 
another blanket or mackintosh over it, the farther side of which is tucked 
between the sides of the crib and child, and then elevate so that the 
side nearest the steamer falls over the top of the side rail of crib, to 
enclasp the spout of the kettle. This will usually induce free perspira- 
tion in about twenty minutes. A cold cloth is kept at patient's head 
while steamer is being used. 

MUSTARD PLASTER 

Mix one part ground mustard, with six parts of flour and add suffi- 
cient warm water to make a paste. Spread between two layers of old 
linen. Apply and allow to remain until redness of the skin is produced, 
usually about five or ten minutes. This may be repeated every three 
hours, and continued for a week if necessary, without blistering. 

34 



MUSTARD PACK 

One tablespoonful of mustard is mixed with one quart of warm 
water. In this a towel is dipped, and while dripping is wound around 
the child's naked body. The patient is then thoroughly enveloped in a 
blanket, and allowed to remain thus for ten or fifteen minutes. 

TURPENTINE STUPE 

Wring a piece of flannel out of water as hot as can be borne by the 
hands, upon this sprinkle ten or fifteen drops of spirits of turpentine. 
Apply to the body and cover with oiled silk or dry flannel. This is use- 
ful in abdominal pains or inflammation. 

STIMULATING FLAXSEED POULTICE 

Camphor two teaspoonfuls. 

Ground mustard half tablespoonful. 

Ground flaxseed one pound. 

Mix with enough boiling water to form a paste, and put into a mus- 
lin bag. The poultice should be covered with oiled silk or cotton batting, 
to retain its heat. Fresh poultices should be applied at frequent inter- 
vals. 

HOT FOMENTATIONS 

These are used in place of poultices, and are to be preferred as a 
rule because they are more cleanly, and more easily changed. 

Good foments are made by quilting together five or six layers of 
old flannel blanket ; twelve or fourteen inches long, and five or six inches 
wide are right for the spine, but should be wider for the stomach or 
abdomen. Take a yard of heavy Russia crash, hem each end wide 
enough to insert a piece of broom handle. Lay the crash straight in the 
bottom of a wash bowl with the foment on top. Now pour water almost 
at the boiling point on the foment. Wring the crash by means of the 
handles in the hems and you have the hot foments ready to use without 
burning your hands. This apparatus is easy to make and very useful 
to have in the house. 

OILED SILK JACKET 

For use in all forms of inflammation of the chest, such as Pneumo- 
nia, Pleurisy, and Bronchitis ; it is superior to a poultice in that it keeps 
the skin at a uniform temperature and gives the patient much comfort. 

35 



Where more counter-irritation of the skin is desirable than is afforded 
by this jacket, drugs are used in connection with it, such as Camphorated 
Oil, or Camphorated Oil and Turpentine rubbed into the skin hot, be- 
fore applying the jacket. 

The jacket may consist of two or three layers; if made with two 
layers oiled silk and wool are used. If made with three layers, oiled 
silk is used for the outer layer, cotton batting for middle layer, and 
cheese cloth for inner layer. To keep the layer of cotton in place, the 
middle and inner layers must be sewed together. The jacket of two 
layers serves every purpose, and is far more simple. 

To make a jacket for a child of one year (older children in propor- 
tion), cut together a piece of oiled silk and a piece of flannel each four- 
teen by twenty-two inches. A piece of old flannel underwear will serve 
this purpose very well. The material is now folded once cross wise and 
on the folded edge a piece is cut out for the neck, and pieces are cut out 
on the sides to form arm holes. At the shoulder fold, from neck to arm- 
opening on the side, a slit is cut that the jacket may be easily adjusted. 
It is held in place by pinning under the arms with safety pins. The slit 
over shoulder is lapped slightly and fastened by a safety pin. 

ZZ INCHES 




1 1.6 © dll-K JACKET 



HOME-MADE INCUBATOR FOR PREMATURE BABY 

A good sized, flat bottomed, clothes basket, is placed upon two 
chairs that are pushed against the wall, with their backs away from the 
wall, and in a position which will be free from draughts. 

Now line inside of basket with a heavy comfortable, so that it com- 
pletely covers the bottom and comes up over the sides, then place on 
this, in the bottom, a pillow and six "Mason jars" filled with hot water. 



Jars are arranged along the sides of the pillow, in such a way, that 
their bottoms, rest upon the bottom of the basket, and are kept in posi- 
tion, by the pillow crowding in between them. 

Wrap the baby in a blanket and lay upon the pillow, pulling the 
comfortable up well around the sides, to cover infant. Now fill a hot 
water bottle and place at the feet. 

The temperature of the room should be comfortably warm about 
72° F., to 75 F. 

The bottles of hot water must be refilled from time to time, as they 
cool off, to keep the baby surrounded by an even warmth. 

The baby is to be given a daily bath and cleansed in the ordinary 
way. 

The best diet at this time, is probably Borden's condensed milk, 
made by dissolving one teaspoonful of condensed milk in two ounces 
of warm sterile water. Use a two ounce drug store prescription bottle, 
with a nipple. Feed every two hours, letting the baby take all that it 
will at one feeding, and make fresh for each time. 

CLOTHING 

The clothing of infants should be warm, non-irritating to the skin, 
light in weight, and loose enough to allow free motion of the legs 
and arms. 

The bands around the body should not be pinned so tightly as to 
restrict the movement of the chest and abdomen. 

The chest should be covered with a woolen shirt, having long sleeves 
and coming high up in the neck. 

The petticoat should not be supported from waist, but from should- 
ers. 

Do not use linen diapers, but stockinette or canton flannel. Stockin- 
ette is the better, but both are soft and pliable. 

Always keep baby's feet warm. 

If the circulation is not good, a bag of hot water should be applied 
while asleep, many attacks of colic and indigestion are caused by cold 
feet. 

The bandage around the body is usually worn during infancy. It 
is not a necessity after the first few months, excepting in cases of very 
thin infants, whose supply of fat is not sufficient protection to the bowels 
and organs. For the first few months use a band of plain flannel, later 
a knitted band with shoulder straps. 

37 



During the summer the outer clothing should be light and the under- 
clothing of thin flannel or gauze. The changes in temperature of the 
morning and evening may be met by extra wraps. 

The night clothing of infants should be similar to that worn during 
the day, but should be even more loose. 

Older children at night should wear a thin woolen shirt and a union 
suit, with waist and trousers having feet, if there is a tendency to get 
outside of coverings. 

Do not overload children with coverings at night, which often causes 
restlessness. 

CARE OF THE EYES 

During the first few days, the eyes should be cleansed by wiping 
the lids and corners, with absorbent cotton wet in boric acid water, made 
by adding a teaspoonful boric acid to a teacupful warm water, made 
fresh each day. 

The eyes should be protected from strong light during infancy; 
never let a young infant face the light. 

All children should sleep in a darkened room. 

CARE OF THE MOUTH AND TEETH 

The mouth of the infant from its first bath, should be gently 
cleansed with borax water and absorbent cotton, using no force, but go 
thoroughly around gums and inside cheeks, this should be done daily. 

When the teeth appear, cleanse them daily, using a soft tooth- 
brush. Too much care cannot be given the teeth. 

These little teeth should be kept clean and filled just as carefully 
as permanent teeth. One of the most obvious reasons is to spare a tiny 
child any unnecessary pain. One sleepless night spent in the care of a 
child suffering with the toothache is more than enough to convince a 
mother. Filling the tiny cavities that a dentist finds in such teeth does 
not give a child pain. The bit of soft filling stops the decay, and the 
tooth is thus kept in its position in the jaw until thrust out by nature. 

A child's first tooth should not be pulled until it fairly drops at the 
touch. If it is taken from the jaw before the permanent tooth is well 
formed, the jaw shrinks, and when the permanent tooth appears, being 
larger than its predecessor, it does not find the proper room which 
growth of the jaw would otherwise give, and the results are those ugly 
overlapping teeth, so disfiguring, so painful, and so costly to remedy. 

A large well curved jaw is the first preparation for handsome teeth, 
but the size of the jaw is not within the scope of parental care. The 

38 



best that can be done is not to decrease its size by untimely removal of 
the teeth. The new tooth absorbs a part of material for its own use from 
the small roots of the first one. Any one who has looked at the entire 
absence of roots on a first, shell-like tooth which drops out by nature's 
push, will recognize this, and readily understand that to have pulled the 
tooth too soon would have robbed the new tooth of its needed material, 
and made it just so much less strong and healthy. Watch the child's 
teeth and have them regularly inspected by a competent dentist. 
First or Milk Teeth are cut about as follows : 
ist. Two lower Central Incisors, are cut from 
2d. Four Upper Incisors, 
3d. Two Lower Lateral Incisors 
and four Anterior Molars 

4th. Four Canines j c £* ^ - 



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6th to 9th month. 
8th to 1 2th " 



5th. 



^ Stomach teeth 
Four Posterior Molars, 
A 1 
" 15 



2 

2/2 



year old child should have 6 teeth. 

11 a (( a a _ (i 

(( (( a i( tt /■ a 

" 20 " 



1 2th to 15th 

1 8th to 24th 
24th to 30th 



Twenty is the full number of Milk Teeth. 



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Second or Permanent Teeth appear at about the following ages: 



First Molars, 


6 years 


Incisors, 


7 to 8 " 


Bicuspids, 


9 to io " 


Canines, 


12 to 14 " 


Second Molars, 


12 to 15 " 


Third Molars or 




Wisdom, 


17 to 25- " 



Thirty-two is the full number of permanent teeth. 



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CARE OF THE SKIN 

The skin of the young infant is very delicate. Bruises, eczema, and 
various skin diseases are quite common, being more easily prevented 
than cured. 

The most important preventive is cleanliness through the bath. In 
the bath do not use other than castile soap, and in drying rub gently. 

Diapers must be removed as soon as soiled or wet. Some mild ab- 
sorbent powder should be used, like starch or talcum powder, in all the 
folds of the skin, in the neck, between the legs, under the arms, in fact 
over entire body, particularly in fat children. 

If plain water causes irritation of the skin, use one of the special 
baths, given on other page. 

40 



TRAINING THE CHILD TO CONTROL BOWEL AND BLADDER 

Much can be accomplished by well directed efforts. An infant of 
five months can frequently be trained to have its movements from the 
bowels, when placed upon a small chamber. This accomplishes the 
double purpose of saving the washing of napkins, and having the bowels 
move at regular times each day. 

Begin when the infant is about five months of age, placing it upon 
the chamber, after each feeding; thus will be established a habit that will 
probably continue through life. The training of the bladder is not so 
easy, nor is it so important, but a child of about one and a half years 
can be taught to indicate a desire to empty the bladder, thus napkins 
can be dispensed with during the day. 

THE NERVOUS SYSTEM 

The brain grows more during the first two years than in all the rest 
of life. For healthy growth of the nervous system, rest, quiet, peace- 
ful surroundings are absolutely necessary. Playing with young children, 
tossing up on hand, tickling, will cause the child to laugh and crow and 
apparently enjoy itself, but the harm done can never be corrected. Es- 
pecially at night is this harmful, but a good rule to follow, is never 
romp or play with an infant during its first year, if this were generally 
done we would see less convulsions, Epilepsy, and St. Vitus's Dance. 

Never kiss a child on the mouth, nor permit anyone to do so. 

SLEEP 

For the newly born infant, sleep is nearly continuous for the first 
two or three days. The sleep of early infancy is quiet and peaceful, but 
not very deep after the first month. After the third year, the heavy 
sleep of childhood is seen. An infant during the first few weeks should 
sleep twenty to twenty-two hours out of the twenty-four, waking only 
from hunger or pain. 

During the first six months an infant should sleep from sixteen to 
eighteen hours a day. The waking periods being only from half an 
hour to two hours long. 

At the age of one year a child should sleep 12 to 15 hours out of the 
24, from eleven to twelve hours at night, and two to three hours during 
the day, in two naps. 

When two years old, thirteen or fourteen hours sleep are necessary, 
eleven or twelve at night, and one or two hours during the day, in one 
nap. 

41 



At the age of four years, children require from eleven to twelve 
hours sleep. It is always advisable to keep up the daily nap until chil- 
dren are four years old, at least, six is better. 

From six to ten years the amount of sleep required is ten or eleven 
hours. 

From ten to sixteen years, nine hours sleep should be the least 
amount. 

Training to proper habits of sleep should be begun at birth. From 
the beginning an infant should be accustomed to being put into its bed 
while awake, to go to sleep of its own accord. 

Rocking and all other habits of this kind are senseless and harm- 
ful. 

An infant should not be allowed to sleep on the breast of the mother 
or nurse, nor with the bottle nipple in its mouth, or a rubber ring; all 
these methods are injurious, as a means for inducing sleep, for the child 
soon learns to expect them, and will not go to sleep without. The proper 
way is not only easier, but of decided benefit to the child. See that 
the napkin is dry, that the child has had food enough, have the bed 
warm, and comfortable, darken the room, and keep it quiet; this is all 
that is needed for a healthy child. 

The period of sleep in young infants is usually two or three 
hours in length, excepting once or twice in twenty-four hours, when a 
long sleep of five or six hours should be given. Train the child to take 
this long sleep at night, by wakening it regularly every two or two and 
a half hours during the day for feeding and permitting it to sleep as long 
as possible during the night. This training accomplishes regular habits 
of feeding and sleep, and are easily formed, if the plan is systematically 
carried out from the beginning. 

By the sixth month all feeding between 10 P. M. and 7 A. M. should 
stop. If this is done, the infant can be trained to sleep all night. Regu- 
larity in sleep and feeding is not only important for the health of the 
child, but makes its care very much easier. When the child wakes at 
night, do not light the room, take it up, or rock, or pet it, but in the 
dark room, give it a teaspoonful of cold water, or do nothing but change 
its position slightly in crib, turn it over, see that the feet are warm, 
smooth pillow, and it will quickly fall asleep. The causes of disturbed 
sleep in young infants, are usually hunger, over-feeding, or indigestion. 
In nursing infants, it is usually the former, in those bottle fed, the latter ; 
proper rules for feeding will be given later on. 

42 



EXERCISE 

This is a very important subject and it is desirable that every one 
who has the care of children should understand it. In early infancy 
nature intends that the little muscles shall be developed, the lungs ex- 
panded and general nutrition promoted. The infant should get its exer- 
cise in the movements which follow the cool sponging, previously spoken 
of; at this time it will kick its legs about, wave its arms, and cry lustily, 
thus exercising the entire body and expanding the lungs. Let an infant 
toss about at all times ; tight, confining clothes should not be permitted. 

Infants who are old enough to creep or walk, should be allowed all 
the exercise they will take, and encouraged by having every facility fur- 
nished, as a mattress, or thick comfortable placed on the floor in a warm 
room, on which youngsters can roll and tumble to their hearts content. 

In older children every form of out of door exercise should be en- 
couraged, walking, running, games, ball, tennis, bicycle, tricycle and 
horse-back riding, swimming, coasting and skating. Up to the twelfth 
year no difference need be made in the exercise of the two sexes. Com- 
panionship is very essential for the proper development of all children, 
they must be encouraged to seek it. Children who are brought up with- 
out the companionship of children of their own age, not only do not 
have sufficient exercise, but their development is retarded in other di- 
rections. The amount of exercise allowed delicate children should be 
regulated and carefully watched; violent exercise should not be per- 
mitted, as jumping rope, unless the parent is absolutely sure that the 
child will not carry it to the danger point. Rope-jumping out of doors 
is an excellent means for muscular development, but in this, as in 
other competitive games, if unrestrained, the boy or girl is apt to 
carry it to the degree of exhaustion, then it is positively harmful, and 
what should have been of service, results in detriment. All exercise may 
be indulged in to the degree of moderate muscular fatigue, but never 
to muscular exhaustion. Exercise should have for its object, the sym- 
metrical development of the body as a whole, but where such deformities 
exist as round shoulders, slight lateral curvature of the spine, narrow 
chest, and weak chest muscles, special carefully regulated exercises 
should be given, in addition to the out of door exercise. Indoor exer- 
cise can never take the place of out door, but has its uses ; two points 
that should be observed in the indoor exercise, are first, a cool playroom, 
63 F. to 68° F., secondly, all clothing should be light enough and loose 
enough to allow free motion of the body. 

43 



FRESH AIR 

For the welfare of the child, fresh air and sunshine are very es- 
sential. Begin early ; in summer an infant of two weeks should be taken 
out and kept in the open air as much as possible during the day, but in 
the fall or spring, do not begin before the infant is six weeks old, and 
then only when the out of door temperature is above 50 F. Remember 
always to protect an infant's head from the wind, and its eyes from the 
sun. 

The duration of the outing, at first, should be twenty minutes to 
half an hour, the time being gradually lengthened to two or three hours ; 
it is well to gradually accustom the child to changes of temperature, by 
opening the windows wide for a few minutes each day before it is taken 
out of doors, the child being well covered. Especially is this valuable 
in the case of children born during winter months ; it is necessary, how- 
ever that the change be made very gradually, both as to the length of 
the airing, and to the temperature. When four or five months old there 
is no reason why a healthy child should not be taken out on pleasant 
days, if the temperature is not below 20 F., but children should 
not be taken out in a high wind or in an atmosphere of melting snow 
or rain. The health and comfort of an infant, taken out in its carriage, 
during the winter months, may be preserved by the use of hot water 
bottle or rubber bag, filled with water moderately hot and placed be- 
tween the blankets on which baby's feet rest. 

Delicate children must of course be more carefully guarded during 
the cold season, and fresh air obtained for them by airing the room. 

THE NURSERY 

It should be as large a room as possible, never less than ten feet 
square, it should be the sunniest and best ventilated room in the house. 
Remember the importance of sunshine and fresh air. The room should 
not be on the north side of the house, and should be in second story if 
possible. Nothing which can in any way contaminate the air should be 
permitted. There should be no drying of clothes or napkins, and no 
sinks or water-faucets. No food should be allowed to stand about the 
room. The gas should not be allowed to burn at night. A small wax 
night light may be used if necessary. The room should be heated by 
open fire, or hot water radiators, not by coal stove, steam radiator or 
gas stove, if it can be avoided. If possible have the child spend the 
day in one room and sleep in another for its naps and at night. 



The temperature of the room during the day should be Jo° 
F- At night for the first few months, the temperature should be about 
66° F. After the first year, the night temperature may fall to 
6o° F., or even slightly lower. Every nursery should have a 
thermometer, and this be the guide in regulating the temperature of 
the room, and not the sensation of the parent. It is too often the case 
that the nursery and sleeping rooms of children are overheated. See 
that free ventilation is obtained without draughts ; this is accomplished 
by ventilators in windows, or an excellent method is, to place a board 
four inches wide, sawed to width of window, above the upper sash ; this 
will cause the lower sash to overlap upper sash, and an indirect current 
of air will enter between the two. While the child is absent from the 
room, the windows should be widely opened and the room thoroughly 
ventilated; also do this at night, before the child is put to bed. The 
furniture of the nursery should be as simple as possible, heavy curtains, 
or upholstered furniture should not be used, and for the floor a rug is 
better than carpet and should be often taken up and' shaken and aired. 

The child whenever possible should have a separate bed, and so 
should the newly born infant for several reasons, the danger of being 
rolled upon by the mother, and to avoid possibility of too frequent night 
nursing, which is injurious alike to mother and child, and the fact of 
pure air of single bed. Separate beds for the older children will prevent 
the spread of disease from ailing child to healthy. Do not permit child 
to sleep in a rocking cradle. Do not rock a child to sleep. It is a bad 
practice, and should never be begun. The mattress should be of hair 
or fibre and quite firm. The pillows should be of feathers or hair and 
quite firm and small. The position of the sleeping child should be 
changed occasionally from side to side and to back, or on the stomach, 
arms outstretched. 

VACCINATION 

All children should be vaccinated, either before seven months old, 
or after two and a half years of age, but not during the eruption of the 
milk teeth. 

THE STOMACH 

These illustrations, represent the actual life size, and capacity of the 
stomach, at different periods of infancy. 

They are shown, that mothers may realize, how very small the 
stomach actually is, and thus guard against over-feeding. 



ami 

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46 



FOOD 

The subject of nourishment, the giving of proper foods, in proper 
quantities and at proper times, is the most important and vital question 
with which a mother has to deal, in the bringing up of a child ; all other 
subjects, however, important, are merely secondary to feeding. At no 
time in life is this so important as during the first three months. The 
question whether a child will be strong and robust, or weak and ail- 
ing, is often decided by the methods employed in these early days. It 
is not merely a question of saving the child's life during the perilous 
early period, but to adopt such means as will during infancy, tend to 
the healthy growth of the child, so that the organs of the body will have 
their normal development instead of diseased structure and deranged 
functions, the ill effects of which last throughout childhood, and even 
life. 

All human beings require food made up of five elements; proteids, 
(Albuminoids), Fats, Carbohydrates (Starch, Sugar), Mineral Salts, and 
Water. Infants require the same elements of food as the adult, but they 
must be furnished in such proportions, and quantities as will be readily 
assimilated to repair the body waste, and to make the great advance in 
weight possible. The child's body increases to three times its original 
size and weight in the first twelve months. A very common error is to 
suppose that a very fat child is a healthy one, or that an apparently 
healthy one is really so. The child's strength and resistance to disease 
is a proper test; a very fat child may offer very little resistance 
to disease, and the body weight in these cases should be reduced by re- 
ducing the fat-producing elements of food. 

PROTEIDS (Albuminoids) 

The proteids are necessary to life, because they constitute the only 
kind of food which has the property of replacing the continuous waste 
of the cells of the body. The digestion and assimilation of other food- 
elements depend upon the healthy condition of these cells. The proteids 
are furnished by the caseine and other albuminoids, present in the 
mother's milk and cow's milk, in the white of eggs, lean meat, gluten of 
wheat, etc. The proteids most easily digested by the infant are those of 
the mother's milk. The great difficulty we experience in artificial feeding 
is to properly adjust the proteids to human needs. It is the difference in 
the digestibility of the proteids of cow's milk that causes trouble when 
we substitute cow's milk for the mother's. Insufficient proteid feeding 

47 



will manifest itself by the child becoming pale, with poor circulation, 
loss of strength, and flabbiness of the tissues. 

FATS 

The uses of fats in the body are closely associated with those of the 
proteids. Fat has the property of saving nitrogenous waste, so that 
when it is supplied in proper proportions, the efforts of the proteids may 
be applied to the growth and nutrition of the cells. 

Fat is also a source of animal heat. It is also needed for the 
growth of nerve-cells and bone. Fats are a natural laxative to a child, 
so that when a child is constipated we may be sure it is not getting suf- 
ficient fat. The fat of infants food is contained in the mother's milk, 
cow's milk, and cream. Fats are a very essential part of a child's food, 
and should be supplied throughout childhood. 

CARBOHYDRATES (Starch, Sugar) 

Are important aids to the proteids, but do not replace nitrogenous 
waste, although they are converted into fat in part, and thus increase the 
weight. They are an important source of animal heat. The form in 
which carbohydrates are furnished the infant, is milk-sugar of the 
mother's milk or cow's or cane-sugar of starches or cereals. A diet con- 
sisting of an overabundance of carbohydrates causes a too rapid increase 
in weight without proportionate increase in strength. 

MINERAL SALTS 

These are of considerable importance in infancy because of the re- 
quirements of the bony structure of the body, which is increasing so 
rapidly, and of which the mineral salts form so large a part. They are 
furnished in the mother's milk and cow's milk. 

WATER 

This important article of diet is needed for the solution of other 
parts of food and the elimination of waste matter. During the first year 
an infant requires about five times as much water in proportion, as 
an adult, and it should be given freely at all times during childhood, par- 
ticularly between feedings ; but while a child is on an exclusively liquid 
diet, additional water, in small quantity only is needed, given by tea- 
spoonfuls between feedings. 

48 



MOTHER'S MILK 

This is the food of all others that should be given to every infant 
when possible. It is nature's own method of supplying nourishment to 
the babe and nothing else can quite take its place. We have various 
substitutes for it, as cow's milk, condensed milk, evaporated cream, and 
the many proprietary infant foods. All of these substitutes have their 
uses, however, and in cases where the mother's milk cannot be given, 
some of those will be required. 

Nursing by the mother is desirable when possible, but under cer- 
tain conditions it should not be attempted. No mother who has tuber- 
culosis should nurse her infant ; it will hasten the progress of the dis- 
ease in herself and expose the child to the danger of contracting it. 
The healthy mother should begin the nursing of her infant on 
the first day, which accustoms both the child and mother to the proced- 
ure, assists the womb in regaining its normal size, and empties breasts 
of the colostrum, which nature has placed there to act as a physic to 
the child. Put the child to the breast on the first day, once in six hours, 
beginning about five hours after birth ; on the second day once in four 
hours. It is unnecessary to do so more often. The child gets from the 
breast only about four or six ounces a day, during the first two days. 

The milk appears on the third day, but if it should fail to appear, 
artificial feeding should be begun. Don't give the child catnip or pep- 
permint tea, sweet oil, or any other concoction because it cries and 
your neighbor says it has the colic. A certain amount of crying is nec- 
essary to expand the child's lungs, but if the child cries very much, and 
appears to be very hungry, a little sweetened warm water will usually 
satisfy it, two to four teaspoonfuls at a time being sufficient; when this 
does not satisfy, as in the case of a particularly healthy infant, regular 
feeding should be begun on the second day. If mothers would but 
realize that good habits in nursing are as easily formed as bad ones, 
much trouble for all concerned would be avoided. Regular meal hours 
are even more important in infancy than in adult life and must be 
maintained by perseverance, for infants are such creatures of habit that 
after a short training, they will awaken and expect food at regular 
intervals. A very common error on the part of the mother is to 
resort to feeding every time a child cries, for both mother and child 
have learned that the feeding temporarily relieves pain. It does so 
just as any warm fluid would do, so instead of giving the food, give 
warm water, gradually reducing the number of nursings and lessening 



the time of lying on breast; but of course a babe may cry from hunger, 
and a mother should quickly learn the difference between the cry of 
hunger and that of colic. The cry from hunger begins usually after 
sleep and stops at sight of breast. The cry of colic is violent, and the 
face wears an expression of suffering; the abdomen is hard and dis- 
tended; the legs are drawn up, with hands and feet cold. If pain is due 
to indigestion the skin is hot and breath sour. 

After the third day, for the first month, ten nursings in the twenty- 
four hours, are plenty and no more should be given. An infant of less 
than a month old should take at least one long nap of from four to six 
hours during the twenty-four; for the rest of the day it may be 
awakened at the regular nursing times and put to the breast, up to ten 
o'clock at night, then it is to sleep as long as it will, with but two nurs- 
ings between this hour and seven in the morning. In the course of 
two or three weeks a healthy infant will be trained to nurse and sleep 
with perfect regularity, and often when a month old will go six hours 
at night without feeding. This plan is of advantage to the child, in 
that it produces regular habits of feeding and sleep, also regular evac- 
uations of the bowels which usually follow, all of which has much to 
do in preventing stomach and bowel troubles. The mother gains, in 
that she is permitted a quiet undisturbed night, which is a very im- 
portant factor in increasing her milk supply. 



TABLE FOR BREAST NURSING 




AGE 


Number of 

nursings in 

24 hours 


Interval between 

nursings during 

the day 


Night nursings 

between 10 P. M. 

and 7 A. M. 


First day 

Second day 

Third to twenty-eighth day .... 

Fourth to twelfth week 

Third to fifth month 

Fifth to twelfth month 


4 
6 

io 
8 

7 
6 


6 hours 
4 " 

2 " 
2% " 

3 " 

3 " 


i 

I 

2 
I 
I 
O 



To give the breast properly the infant must be held partly on its 
side on the mother's right or left arm, according to the breast to be 
used, and the mother is to bend her body slightly forward, so that the 
nipple will fall easily into the child's mouth, steady the breast with 



50 



the separated fingers of the opposite hand, placed each side of the nip- 
ple ; thus the flow can be controlled, and if too free, gentle pressure will 
check ; or if not free enough, a slight milking motion will increase. 

The child should be allowed to keep the breast until satisfied, when 
it will stop of its own accord, release the nipple and fall asleep. 

The breasts are to be used alternately. The contents of one is 
usually sufficient for one feeding. 

Sore nipples occur too often in breast nursing, and may be pre- 
vented by proper attention before confinement, beginning several 
months before labor. Loose clothing is to be worn over breasts, in 
some cases a wire netting used to prevent pressure, and nipples should 
be washed thoroughly with hot water every evening, and anointed with 
cold cream in the morning. If the nipples are small and sunken, they 
must be drawn out with the thumb and finger; this process will give 
size and shape and bring the skin into good condition without harden- 
ing it. 

WEANING 

Sudden weaning is apt to cause an attack of indigestion, therefore, 
it is better for both mother and child to wean the child gradually. 
Weaning should not be done in hot weather, if it can be avoided 
but ought to begin about the ninth month, by the gradual substitution 
of other food for the breast milk. Simple water in nursing bottle, or 
very much diluted cow's milk are the articles of diet with which to 
commence weaning. In fact it is a good plan in breast feeding to give 
one feeding of water or diluted cow's milk from the bottle every day 
from the third week, thus relieving the mother somewhat, and when 
the time comes to wean, it can be done more easily, and in the event 
of the necessity for sudden weaning, it can be done without danger, 
or if the mother's health begins to suffer, the bottle could be resorted 
to more frequently. 

NURSING BOTTLES AND NIPPLES 

The nursing bottle with long rubber tube, has fortunately, now 
gone almost entirely out of use. 

We have in its place the round and conical ones on which a nip- 
ple is attached ; these can be easily cared for and should be always clean 
and sweet. 

51 



Several bottles should be always in use ; when one has been emp- 
tied by the infant, it should be washed with boiling water, then filled 
with baking soda water, (half teaspoonful baking soda to bottle hot 
water) and set aside until required; when needed for use, empty soda 
water and rinse with plain water seyeral times. 

The nipples should be black rubber, either The Davidson, The 
Anticolic, The Barclay, or The Mizpah. There should be two in con- 
stant use, soaking in separate glasses of cold boiled water between 
feedings. At the end of a feeding the nipple should be thoroughly 
scrubbed with a brush both inside and outside, then dropped into its 
glass of water. 

ARTIFICIAL FEEDING 

There are several principles which must be borne in mind in feed- 
ing. The food must contain the same constituents as mother's milk, 
Proteids, Fats, Carbohydrates, Mineral-salts and water, and must be 
in about the same proportions. The more usual substitute for mother's 
milk is cow's milk, which contains all the elements of mother's milk, 
but not in the proper proportions ; it must therefore be diluted and 
otherwise modified, to suit each individual case. It sometimes occurs 
that cow's milk does not agree with the child and after various modifi- 
cations of it have been tried, we have to resort to some one of the pre- 
pared foods, or condensed milk. But cow's milk is our chief reliance 
as a staple food for nearly all young children, and every precaution 
must be taken to ensure the purity of the supply. In towns and cities 
this is not so easy, but the very life of the child depends upon it, hence 
the necessity for the following essentials. 

ist. It must be fresh. There are certain changes which take place 
in cow's milk in the twenty-four to forty-eight hours, which will often 
elapse between the time it is drawn from the cow, and when it is used. 
These changes are such as affect the composition of the milk, and in- 
terfere with its digestibility. 

2nd. Buy only milk that has been sterilized and is in bottles, hav- 
ing been bottled and sealed at dairy and kept on ice from time of being 
drawn to time of using. 

3rd. Use the milk of a mixed herd, not one cow's milk. The mixed 
cow's milk is more apt to be uniform, while that of a single cow is 
subject to variation from day to day. A child fed on one cow's milk 
is often made ill by changes in milk, caused by change in cow's food, 
or illness of cow, or other disturbance of the animal. 

52 



TABLE FOR FEEDING 




HEALTHY INFANTS DURING FIRST YEAR 




Number of 
Feedings In 
24 hours 


Intervals 
between feed- 
ings by day 


Night feedings 

from 10 P. M. 

to 7 A. N. 


Quantity for 
one feeding 
in ounces 


Quantity for 
24 hours 
in ounces 


Third to seventh day . . . 
Second and third weeks 
Fourth and fifth weeks . . 
Sixth week to third month 
Third to sixth month . . . 
Sixth to seventh month . . 
Eighth month to one year 






IO 
IO 

9 
8 

7 
6 

5 


2 hours 
2 " 

2 " 

3 " 
3 " 


2 or 3 

2 

I 

I 
I 
o 
o 


i to \y z 

*% " 3 

2^ " Z x /z 

3 " A% 

4 " 5% 
5 l A " 7 
V/z " 9 l A 


io to 15 

15 " 30 

22 " 32 

24 " 36 

28 " 38 

33 " 42 
37 " 48 



A large child should receive the maximum quantity and some- 
times even a little more ; a small child should receive the smaller quan- 
tity. The hours for feeding should be kept as indicated. 

A large child or one with a strong digestion may be able to pass 
from one formula to the next, more rapidly than in the time indicated ; 
a delicate child, or one with a feeble digestion will often require a 
slower increase. 

The modification of cow's milk for healthy infants during the first 
year must be largely experimental ; we begin by bearing in mind the 
various constituents of mother's milk and the relationship borne to it 
by cow's milk. The reduction of the proteids is the first step, which 
is accomplished by the addition of water to the cow's milk. The fat is 
then to be increased by adding cream, and the sugar increased by ad- 
ding milk sugar or cane-sugar; milk sugar is preferred, because it is 
less liable to ferment. There is a tendency in the caseine of cow's 
milk to coagulate into large masses in the stomach of the infant, which 
can be overcome by the addition of lime water or some thickening 
substance, as barley water, gelatine, Horlick's Malted Milk, or Mellin's 
Food. Lime water acts by neutralizing the acidity of the milk, and 
in larger quantity, the gastric juice. The thickening substance acts 
mechanically by separating the particles of caseine. The following 
dietary will serve as a working guide in the preparation of cow's milk 
for infant feeding. 

DIET FROM THIRD TO SEVENTH DAY 

Cream or rich milk two teaspoonfuls. 

Water six teaspoonfuls. 

Milk sugar one-third teaspoonful. 

This makes about one ounce and is for one feeding, to be given 



53 



every two hours from 7 A. M. to 10 P. M. and two or three times 
during the rest of the night, amounting to twelve ounces per day. 

SECOND AND THIRD WEEK 

Milk one tablespoonful. 

Cream two teaspoonfuls. 

Water two tablespoonfuls. 

Milk sugar one-third teaspoonful. 

This makes about one and three quarters ounces and is for one 
feeding, to be given every two hours, from 7 A. M. to 10 P. M. with 
two feedings at night before 7 A. M. Total amount per day being 
seventeen ounces. 

FOURTH AND FIFTH WEEK 

Milk one and one-half tablespoonfuls. 

Cream three teaspoonfuls. 

Water three and one-half tablespoonfuls. 

Milk sugar one-half teaspoonful. 

This makes about three ounces and is for one feeding, to be given 
every two hours from 7 A. M. to 10 P. M. with one feeding at night 
before 7 A. M. Total amount per day being about twenty-six ounces. 

SIXTH WEEK TO THIRD MONTH 

Milk four tablespoonfuls. 

Cream one tablespoonful. 

Water two and one-half tablespoonfuls. 

Milk sugar one-half teaspoonful. 

This makes about three and three quarter ounces and is for one 
feeding, to be given every two and one-half hours, from 7 A. M. to 10 
P. M. with one feeding at night before 7 A. M. Total amount per day 
being about thirty ounces. 

THIRD MONTH TO SIXTH MONTH 

Milk six tablespoonfuls. 
Cream one tablespoonful. 
Water two tablespoonfuls. 
Milk sugar one teaspoonful. 

This makes about four and one-half ounces and is for one feeding, 
to be given every three hours from 7 A. M. to 10 P. M. with one feed- 

54 



ing at night before 7 A. M. Total amount per day being about thirty- 
two ounces. 

SIXTH AND SEVENTH MONTH 

Milk eight and one-half tablespoonfuls. 

Cream one tablespoonful. 

Water three tablespoonfuls. 

Milk sugar one teaspoonful. 

This makes about six and a quarter ounces and is for one feeding, 
to be given every three hours from 7 A. M. to 10 P. M. with no feeding at 
night. Total amount per day being about thirty eight ounces. 
EIGHTH MONTH TO ONE YEAR 

Milk twelve to fifteen tablespoonfuls. 

Cream one tablespoonful. 

Water three tablespoonfuls. 

Milk sugar one teaspoonful. 

This makes about eight to nine and one-half ounces and is for 
one feeding to be given every three and one-half hours from 7 A. M. to 
10 P. M. with no feeding at night. Total amount per day being about 
forty to forty eight ounces. 

At this age it is well to begin adding from two teaspoonfuls to 
one tablespoonful of one of the prepared infant's foods, as Mellin's Food, 
or Horlick's Malted Milk, to two or three of the feedings each day. 
Dissolve the food in hot water and add this to the previously mixed 
milk and cream. 

At about the end of the first year, that is from nine months on, a 
child usually requires a more varied diet. This is accomplished by 
giving for the second or third meal of the day a cupful of plain milk, or 
the yolk of an egg soft boiled, with stale bread crumbs added, or on every 
other day, a teacupful of broth, chicken, beef or mutton, with stale bread 
crumbs, or some form of starch food may be used, as a gruel made of 
barley, oatmeal, arrowroot, rice or corn starch. The influence of the 
cereals and foods must be watched, as, if there is tendency to constipa- 
tion, oatmeal may be used, or if diarrhoea, barley should be employed. 
Beef juice plain or added to the milk, makes an excellent article of diet 
for a child of nine months or more, and will frequently be retained when 
other food is vomited, even in younger infants. 

The foregoing diet tables apply to the proper feeding of healthy 
infants, during first year, but many children will require a modifica- 
tion of the formula given, and others will perhaps, require other foods; 

55 



but since cow's milk in some form is the best substitute for mother's 
milk, we must try it in various combinations before resorting to any- 
thing else. Other foods are, however, sometimes of great service and 
babes who do not thrive upon cow's milk will often do well on condensed 
milk, Horlick's Malted Milk, Mellin's Food, Fairchild's Milk Powder, or 
Peptonized Milk. Our guide in this matter must be of course the 
general condition and appearance of the child. If it is thriving on the 
food given, it will increase steadily in weight and present in various ways 
evidence of health. That its food is not the proper one for the infant is 
shown by the fact of losing weight, or the manifestations of indigestion, 
as stools containing lumps of undigested food ; or there may be constipa- 
tion or diarrhoea, with vomiting and restless sleep, the waking hours 
being marked by fretfulness. 

Excess of sugar is liable to give rise to colic, and thin, green, and 
very acid stools. 

Excess of fats produces regurgitation, vomiting and diarrhoea, with 
fat in the stools. 

Excess of caseine causes colic, constipation and hard, white curds 
in the stools. 

Remember, however, that this may be temporary and due to some in- 
discretion in feeding and calls for a substitute food for only a short 
period. We may resort to lime water, or barley water, using the full 
quantity of either to replace the water given for infants of that age, 
cutting down the milk by half, for instance: 

Make each feeding for child of sixth to seventh month : 

Milk four and a quarter tablespoonfuls. 

Cream one tablespoonful. 

Milk sugar one teaspoonful. 

Lime water three tablespoonfuls. 

Or 

Milk four and one quarter tablespoonfuls. 

Cream one tablespoonful. 

Milk sugar one teaspoonful. 

Barley water three tablespoonfuls. 

Or try the expediency of boiling the milk before adding it to the 
other ingredients. Or try 

Condensed milk two teaspoonfuls. 

Cream one tablespoonful. 

Hot water seven tablespoonfuls. 

56 



These methods failing we have recourse to peptonizing the milk or 
to the preparations sold by druggists, as Fairchild's Peptogenic Milk 
Powder, Horlick's Malted Milk, or Mellin's Food. Any of these prepara- 
tions may be used, and experience has taught that one will be of service 
where the other has failed. The directions for use are in every package, 
and a feeding is easily made, in fact too easily, for many resort to this 
method of supplying food to an infant without trying cow's milk. 



STERILIZATION 

This most important matter is one not fully appreciated by those 
having the care of infants, as is evidenced by the fact that so many 
will declare that the trouble it gives and the additional work necessary 
add so much to the care. The labor put into sterilization saves much 
worry and distress in other directions, for by it alone can disease be 
prevented. Milk unsterilized should never be fed as a permanent diet 
to a young infant, nor indeed to an older one. After six months an oc- 
casional cup of unsterilized milk may be given. 

Boiling is not sterilizing, boiling alters the milk, so that its con- 
stituents are changed, and its taste objectionable to many infants. 

By sterilizing is meant heating the milk to a temperature sufficient 
to prevent fermentation and destroy such disease-producing germs as 
may be present. Sterilization or Pasteurizing at a low temperature 
(150 F) is all that is required. A very simple and effective device is, 
an inverted tin pail lid, or saucer set in a pot of cold water ; on this place 
the bottle of food to be sterilized, with a piece of absorbent cotton used 
as cork, and keep it there ten minutes after the water has been brought 
to the boiling point, when it may be removed and permitted to cool to a 
temperature at which the child can take it. The full quantity for the 
day's use may be mixed as given in the table. It must be mixed and put 
in separate bottles, and after sterilizing, corked with absorbent cotton 
and put on ice. When needed it is to be heated in the bottle by the 
same method, but to a temperature that is just sufficient to warm it 
through. Milk after being sterilized and put on ice will separate, that 
is the cream will come to the top, merely shake it, warm as directed and 
feed. Always use fresh absorbent cotton to cork the bottles, to insure per- 
fect cleanliness. 

Another way is to prepare food for each feeding and sterilize as 
needed. By this method the milk and cream are kept separate on ice, 

57 



mixed as given in table, sterilized, cooled off to right temperature and 
fed to infant. 

There are various sterilizers obtainable at druggists, at a low price, 
and their use is so simple, that one should be in every household where 
there is a young child, but the preceding method will be found to serve 
every purpose. 

CONDENSED MILK 

This is a preparation of cow's milk that has been boiled to destroy 
the germs and then evaporated at a low temperature, away from contact 
with the air, to about one quarter its volume. It is usually preserved in 
tin cans, by the addition of sugar in the proportion of six ounces to the 
pint. Fresh condensed milk may, however, be obtained in most of the 
large cities, without sugar. In using, sugar must be added. 

The method of using canned condensed milk is very simple, it is 
diluted with boiled water which is used in variable proportions, accord- 
ing to the age of the infant. 

For an infant under one month. 

Condensed milk one teaspoonful. 

Hot water three to five tablespoonfuls. 

For an infant over one month. 
Condensed milk two teaspoonfuls. 
Hot water three to five tablespoonfuls. 

Or if there be constipation. 

Condensed milk one teaspoonful. 
Cream one tablespoonful. 
Hot water five tablespoonfuls. 

Use hot water, mix thoroughly, and let temperature fall to ordinary 
heat before feeding. 

As a temporary food, condensed milk is very useful, for several rea- 
sons ; it has been sterilized, the caseine has been reduced by dilution to 
a point where a weak digestion can assimilate it, while it contains abund- 
ance of sugar which is easily digested. During the first few months it is 
serviceable for these reasons, also for the ease with which it is prepared. 
As a permanent diet it is not without danger to the infant, chiefly be- 
cause it is lacking in fat, which can be overcome by the addition of 
cream ; but where good fresh cow's milk can be obtained, it is preferable 

58 



to any preparation of condensed milk for continued use. In attacks 
of indigestion its temporary use is recommended, or while traveling it is 
perhaps the best food to use as, it is convenient and being sterile is safe. 

The fresh condensed milk contains no sugar, and requires the same 
modification as cow's milk, dilution with from eight to twelve parts of 
water, with the addition of sugar and cream if possible. 

Many will say that they have seen babies who have been reared 
exclusively upon condensed milk, and they are apparently healthy, lusty 
youngsters. They are only apparently so, for they are apt to be fat 
and large, but they are really pale and flabby, and although large are 
not strong, have little power to resist disease, often cut their teeth late 
and usually show more or less evidence of rickets. 

KUMYSS 

Kumyss has been used for centuries both as a food and a beverage. 
It was originally made by the Tartars, by fermenting mare's milk. It 
is made in this country from cow's milk by the following formula. 

One quart of fresh milk. 

One-half ounce of sugar. 

Two ounces of water. 

Piece of fresh yeast cake, half an inch square. 

Mix in a half gallon wicker-covered demijohn, wire in the cork 
securely. Keep at a temperature between 6o° and 70 ° F. for 36 hours, 
shaking several times a day. Then put upon ice. 

Kumyss can be purchased at the apothecary's in the large cities cold 
and ready to drink. It has a peculiar buttermilk like taste, which is 
often at first objected to, but a fondness for it is soon acquired. It is 
more useful for older children than for infants. It is very valuable in 
acute and chronic indigestion, and will often be retained when milk in 
any other form is vomited. 

For infants Kumyss should be diluted with an equal part of water. 
It should be given cold in tablespoonful doses every half hour. Let 
it stand a few minutes for gas to escape. In purchasing Kumyss make 
sure of obtaining a reliable article. 

FEEDING OF HEALTHY INFANTS DURING THE SECOND YEAR 

The average mother has an idea that an infant after it has out- 
grown an exclusive milk diet, can be given regular table food. The 
giving of solid food at this period is an error. Milk should form the 

59 



basis of the diet, judiciously combined with some farinaceous food, as 
gruel or Horlick's Malted Milk, etc., bread, beef juice, a small amount 
of beef or mutton, eggs and fruit. The milk used should be modified 
by the addition of cream, water and sugar about as follows : 

Milk six to eight ounces. 

Cream one-half to one ounce. 

Water one and a half to three ounces. 

Sugar one to two teaspoonfuls. 

This formula is subject to further modification as determined by 
the character of the stools. To modify, the cream is increased or de- 
creased, and instead of plain water, lime water, barley water, or oat- 
meal water or barley gruel, or oat-meal gruel, or one of the prepared 
foods, as Horlick's, Mellin's, Nestle's, or Eskay's, may be used. 

Children can be taught to drink from a cup at about the twelfth 
month. The milk should be sterilized or Pasteurized, the same as dur- 
ing the first year. 

The daily quantity of fluid food, for the second year, should be 
from forty to fifty-five ounces given in five feedings, four of equal size, one, 
the middle feeding which is given in connection with other food being 
smaller. 

THE MIDDAY FEEDING MAY CONSIST OF 

The reduced quantity of milk, with 
Beef juice one to three ounces (daily) 
Or rare scraped beef one tablespoonful (daily) 
Or rare scraped mutton one tablespoonful (daily) 
Or a soft boiled fresh egg (once or twice a week) 
A small piece of stale bread dried in the oven, 

Or a piece of Zwieback, may be given once or twice daily, after the 
child has most of its teeth. 

FRUIT 

Beginning at the fifteenth month, fruit should form a part of the 
daily diet. 

Orange juice from half an ounce to two ounces, or 

Baked apple pulp, one to two tablespoonfuls, or 

Stewed prunes, two or three. 

The apple and the prunes should be cooked soft, the apple given 
without sugar, and the prunes should have skins and pits removed 

60 



by passing through a sieve. The best time for giving fruit, is about 
midway between two milk feedings. 

WATER 

Water may be given frequently, but always between feedings, and 
in small quantities at a time. 

FEEDING OF HEALTHY CHILDREN FROM THE THIRD TO 

SIXTH YEAR 

A child must be taught to eat slowly and to masticate thoroughly. 
The food must be cut up very fine. Children should not be urged to 
eat when they are disinclined to do so, or indigestible things given to 
tempt the appetite. Food should not be allowed between meals when 
it is refused at regular meal time. Four meals should be given daily 
at regular intervals. During the heat of the summer, solid food should 
be reduced and more water given. 

FOOD ALLOWABLE 

Water — Freely between meals. 

Milk — This should be the basis of diet. Most children will con- 
sume about a quart daily. It is preferably given warm. 

Cream — This is of especial value when there is tendency to consti- 
pation. From a tablespoonful to half a pint may be given daily. It 
may be used by mixing with milk, or upon cereals, or potatoes or in 
broth. 

Eggs — Not more often than every other day. They should be fresh, 
and poached or soft boiled. 

Cereals — Must be thoroughly cooked. If the grains are used they 
must be soaked several hours, and cooked for two or three hours. Add 
a little salt, and serve with cream or milk, and little or no sugar. Al- 
most any cereal may be used, as oat-meal, wheaten grits, rice, hominy, 
farina, and arrowroot. Other cereals which require little or no prepara- 
tion are Pettijohn, Force, puffed rice, etc. 

Meats — Some form of meat should be given once daily, as rare 
roast beef, rare roast mutton, rare broiled beefsteak, rare broiled mutton 
chop, well done roast lamb, well done lamb chop, white meat of chicken, 
and broiled or boiled fresh fish. 

Vegetables- — Potato, (baked or mashed), with cream or meat juice, 
asparagus tops, spinach, kale, beet-tops, string beans, and fresh peas. 

61 



One of these vegetables should be given daily, always well cooked and 
cut up fine. 

Broths — Nearly all kinds of broths may be given, preferably the 
meat broths. To increase the nutritive value they may be thickened 
with corn-starch or arrowroot, or cream, or milk may be added. One 
to three ounces of beef juice may be given daily. 

Crackers — In some form these may be given with every meal, butter 
may be spread upon them, in small quantity. 

Bread — Should be stale, and may be made into dry or milk toast. 
Zwieback is usually liked by children and is an excellent form of bread. 

Desserts — The only kinds of desserts allowable up to the sixth 
year are junket, plain custard, rice pudding, cornstarch, farina and oc- 
casionally ice cream. 

Fruits — Some form of fruit should be given every day. The most 
desirable are oranges, grape-fruit, baked apples, and stewed prunes. 
Peaches, pears and grapes (with seeds removed) may be given occasion- 
ally when thoroughly ripe and fresh. Berries and raw apples should 
not be given before the seventh year. 

FOOD FORBIDDEN 

Meats — Ham, sausage, pork, salt fish, corned beef, dried beef, goose, 
duck, game, kidney, liver, bacon, meat stews and gravies. 

Vegetables — Fried vegetables, cabbage, carrots, potatoes, (except 
when boiled or roasted) raw or fried onions, raw celery, radishes, let- 
tuce, cucumbers, tomatoes, raw or cooked unless strained, beets, egg 
plant and corn. 

Bread and Cake — All hot bread, rolls and biscuits, buckwheat and all 
other cakes, and all sweet cakes. 

Desserts — All pastry, candies, nuts, salads, jellies, syrups, and 
preserves. 

Drinks — Tea, coffee, cocoa, beer, wine and cider. 

Fruits — All dried, canned and preserved fruits. 

INFECTIOUS AND CONTAGIOUS DISEASES 

PRECAUTIONS TO BE OBSERVED BY PATIENT, FAMILY AND NURSE 

General Information — In Small-pox, Chichen-pox, Scarlet Fever, 
Measles and Erysipelas, the scabs and scales are infectious. 

In Diphtheria, Scarlet Fever, Measles, Whooping Cough, Tubercu- 
losis, Typhoid and Typhus Fever and Pneumonia, the sputum is in- 
fectious. 



In Typhoid Fever, Asiatic Cholera and Yellow Fever, the discharges 
from the bowels, urine and vomited matter are infectious. 

A mild form of any of these diseases may give rise to a severe form 
in another person. 

Duration of Quarantine — Small-pox, Chicken-pox, Scarlet Fever, 
Measles, and Erysipelas, until every scab or scale has fallen off. Diph- 
theria until throat and nose are free from the germs of the disease as 
determined by bacteriological examination. Typhoid Fever, Typhus 
and Yellow Fever and Cholera until one week after termination of fever. 

During Quarantine Period. — I. The sick room should be isolated 
(if possible at the top of the house), sunny, freely ventilated and main- 
tained at an equable temperature. 

2. All unnecessary furniture, curtains, hangings, or draperies should 
be removed. 

3. All bed linen, garments, towels, handkerchiefs, etc., worn or 
used by patient should be immersed, for one hour, in carbolic solution, 5 
per cent., (tablespoonful of carbolic to one pint of water) and subse- 
quently boiled, aired and sun-dried. 

4. Dishes, cups, glasses, trays, eating utensils, etc., should be sim- 
ilarly immersed and boiled. Remains of food should be burned. 

5. All discharges from nose, throat, eyes, or ears, (especially in 
Diphtheria and Tuberculosis) should be received in corrosive sublimate 
solution 1-1000, and stand for one hour before throwing out. 

6. In Typhoid, Typhus and Yellow Fever and Asiatic Cholera, the 
urine, evacuations from the bowels, and vomited matter should be sim- 
ilarly received, thoroughly mixed and allowed to stand one hour before 
throwing out. Wash water closet (seat, pan and pipes) with 5 per 
cent carbolic solution once a day. 

7. All exposed persons, including nurse, should gargle the throat fre- 
quently with an efficient but non-poisonous germicide. 

8. During the peeling stage of Scarlet Fever, the patient's skin 
should be bathed each day with a mild germicidal solution and anointed 
with a bland antiseptic oil to prevent flying scales. 

9. The nurse should wear only washable garments, and short skirts, 

10. In the hall-way should be soap, water, nail brush, carbolic 
solution, 2y 2 per cent. ; for hands and antiseptic solution for gargle ; here 
also should be kept gown, overshoes and hood for use of those com- 
pelled to enter or leave the sick room. 

63 



11. All persons exposed to Small-pox should be immediately vac- 
cinated. 

12. The advisability of administering a protective dose of antitoxin 
to persons exposed to Diphtheria should be determined by the physician. 

After Quarantine Period. Burn all toys, books, or valueless articles 
used by the patient. The convalescent patient should first be sponged 
off with an efficient but non-irritant, antiseptic solution, then have a 
warm soap and water bath accompanied by a shampoo. Gargle the 
throat with an antiseptic solution. Every article of clothing must be 
absolutely clean and free from infection. 

The nurse should receive the same treatment as the patient after 
the sick room has been prepared for disinfection by removing all articles 
which require disinfection by some other process. All apertures, crev- 
ices and keyholes of the room should be sealed. 

Instructions for fumigation and disinfection of apartments should 
be obtained from health authorities. 

For an efficient, non-irritating antiseptic solution, either of the fol- 
lowing may be used : 

Liquor Antisepticus (U. S. P.), Liquor Antiseptdcus Alkalinus 
(N. F.), or Dobell's solution. They are obtainable at druggists. 

If preferred an antiseptic solution may be made by mixing together 
Powdered Borax two tablespoonfuls, Essence Peppermint one tea- 
spoonful, boiling water one quart Use when cold. 



THE CUISINE 

An effort has been made in the preceding pages to impress upon 
those having the care of children, the importance of milk as a basis of 
diet, and this should be the rule from early infancy to the later years of 
childhood ; but other foods are of value and must also form a part of the 
diet of the child, in health, as well as in sickness. 

To broaden the field of dietetics, a few formulae are here appended. 
Remember that all farinaceous foods should be thoroughly cooked. 
Thus prepared they are very nourishing, while if underdone, labor is 
given to the digestive organs which they cannot perform. 

64 



ALBUMIN WATER 

The white of a fresh egg. 

Half pint of cold boiled water. 

A pinch of salt. 

One teaspoonful of either brandy, good whiskey or blackberry 
brandy. Shake thoroughly, and feed without warming. A little sugar 
may be added. 

Useful in diarrhoea and indigestion. 

TOAST WATER 

Several slices of toast, well heated through and browned, but not 
burned ; enough boiling water to cover them. Cover closely and let steep 
until cold ; strain, using only the water. Add salt or sugar to the taste,, 
salt is preferable. Put into bottle or glass and set on ice until palatably 
cool. 

Useful in diarrhoea and indigestion. 

APPLE WATER 

One large juicy apple, the most finely flavored possible. 

Three cups of cold water. 

Pare the apple and cut into quarters, but do not remove the core. 
Put it on the fire in a saucepan with the water and boil, closely cov- 
ered until the apple stews to pieces. Strain the liquid at once, pressing 
the apple hard in a coarse cloth. Strain this again through a finer cloth 
and set on ice to cool. Sweeten to taste. 

Useful as a refreshing drink. 

BARLEY WATER 

Put one tablespoonful of washed Pearl barley into a saucepan, with 
one pint of cold water and boil slowly down to two-thirds of a pint. 
Strain through coarse muslin ; add salt or sugar to taste. It is of advan- 
tage, but not necessary, to soak the barley in cold water for several hours 
before using, but do not use the water in which it has soaked. 

BARLEY WATER No. 2 

One even tablespoonful Robinson's barley. 

One and one-half cupfuls water. 

Add salt or sugar as preferred. 

Cook for fifteen minutes. 

Barley water is useful either alone, or in combination with milk, as 
a food for a child of eight months. Or by diluting with water, it is of 
service in allaying an irritable stomach or in checking diarrhoea. 

65 



OATMEAL WATER 

May be made by either of the methods given for barley water, or 
by taking: 

One tablespoonful of oatmeal porridge. 

Add to one pint of cold water, and with constant stirring bring to 
the boiling point. Strain. Add salt or sugar. 

It is useful when there is a tendency to constipation. 

LIME WATER 

Piece of unslaked lime, the size of a walnut. 

Two quarts of clear, cold water. 

Mix thoroughly in earthen jar, stirring for several minutes ; allow to 
settle; pour off this liquid; add two more quarts water, stir, allow to 
settle and it is ready for use. Use only the clear portion on top and as 
this diminishes add fresh water from time to time with a little stirring, 
until lime is consumed. 

RICE WATER 

Two tablespoonfuls of rice. 

One quart of water. 

Have the rice thoroughly washed, add to the water, set in warm 
place to soak, for about two hours. Then boil slowly until reduced to 
about one-half and strain. Rice water has about the same value as bar- 
ley water and may be used with milk, in cases of diarrhoea. 

ANISEED WATER 

May be made quickly and easily by having on hand a small bottle of 
Essence of Anise, obtainable at any drug store. 

To use, add from five to ten drops, to from one teaspoonful to one 
tablespoonful, of sweetened hot water. 

Useful in colic. 

ANISEED TEA 

One teaspoonful of aniseed. 
One teacupful of hot water. 
Let steep and strain. May be given freely, in attacks of colic. 

TAMARIND WATER 
One tablespoonful of preserved tamarinds. 
One cup of boiling water. 

Pour the water over the tamarinds, allow to stand one-half hour, 
strain and serve. 

This is an excellent laxative. 



JELLY WATER 

One teaspoonful current or cranberry jelly. 

One glass of ice-water. 

Stir well until dissolved. Is very grateful in tablespoonful quanti- 
ties to a child with fever. By using wild cherry or blackberry jelly a 
refreshing beverage is made. Useful in diarrhoea and colic. 

FLAXSEED LEMONADE 

Four tablespoonfuls whole flaxseed. 

One quart of boiling water, poured upon the flaxseed. 

Juice of two lemons, use none of the peel. 

Sweeten to taste. 

Steep three hours. Use either hot or cold. 

Is serviceable in coughs. 

DRY TOAST 

Pare of! the crust from stale wheat or Graham bread. Slice one-half 
inch thick and toast quickly over a clear fire. The slices of bread may 
be dried slightly in oven before toasting. 

MILK TOAST 

Take dry toast, dip each slice as it comes from the toaster in boiling 
water, butter, salt slightly, and lay in a deep covered dish. Pour enough 
boiling milk over to cover well, cover closely and let stand five minutes, 
then serve. 

RICE FLOUR MILK 

One cup of boiling milk. 

One tablespoonful rice flour wet with cold milk. 

One tablespoonful sugar. 

Boil ten minutes, constantly stirring. Flavor to taste. 

Serve warm with cream. 

SAGO MILK AND TAPIOCA MILK 

One tablespoonful of sago or tapioca, soaked one hour in enough cold 
water to cover. 

One cup of boiling milk. 

Mix and simmer slowly half an hour. Sweeten and flavor to taste. 
Eat warm. 

67 



BOILED RICE 

One-half cup whole rice, boiled in just enough water to cover. 

One cupful of milk. 

A little salt. 

One egg beaten light. 

When the rice is nearly done, turn off the water, add the milk and 
simmer until it boils up well, taking care that it does not scorch. 

Salt, and beat in the egg. 

Eat warm with cream, sugar and nutmeg. 

PANADO 

Three Boston crackers, split. 

One teaspoonful sugar. 

A pinch of salt and a little nutmeg. 

Enough boiling water to cover the crackers well. 

Split the crackers, and pile in a bowl in layers, salt and sugar scat- 
tered among them. Cover with boiling water. Set on the back part 
of the stove, with a plate covering bowl, for at least an hour. The crack- 
ers should be almost as clear and soft as jelly, but not broken. 

Eat from the bowl, with more flavoring and sweetening if desired. 

PANADO No. 2 

Four soda crackers. 

One and one-half teaspoonfuls sugar. 

One-half cup boiling water. 

One-half cup of milk. 

A little nutmeg. 

Break the crackers up in a bowl, and pour the boiling water over 
them, add the sugar and nutmeg, then pour the milk on, and serve. 

BREAD JELLY 

Remove the crust from several slices of stale bread and toast brown 
without burning; pile in a bowl, sprinkle sugar and a very little salt be- 
tween ; cover well with boiling water, and set in a pan of boiling water. 
The bowl must be well covered. Simmer gently until the contents of 
the bowl are like jelly. 

Eat warm with powdered sugar and nutmeg. 
ARROWROOT CUSTARD 

Two cups of boiling milk. 

Three heaping teaspoonfuls arrowroot, wet up with a little cold milk. 

Two tablespoonfuls of white sugar, beaten with one egg. 



Mix the arrowroot paste with the boiling milk, stir three minutes, 
take from the fire and whip in the egg and sugar. Boil two minutes 
longer. Flavor with vanilla or nutmeg and pour into moulds. 

LAPAZ 

One teacupful of tomatoes. 

Three tablespoonfuls rice. 

Boil the tomatoes twenty minutes and strain. Wash rice several 
times, and boil until soft in an abundance of water ; strain off water and 
add rice to tomatoes and boil for five minutes, stirring constantly. 

Serve with salt and pepper. 

DEXTRIN BALL 

One cup of wheat flour (the unbolted is preferred), tied in a stout 
muslin bag, and dropped into cold water, then set on the fire and boil 
three hours steadily. Turn out the ball and dry in a moderately hot 
oven without shutting the door. 

To use it, grate a tablespoonful, wet it up with a little cold water, 
stir into a cupful of boiling milk and water, and boil five minutes. 

Flavor with salt. 

BREAD AND MILK 

One cup of milk, heated well but not quite to the boiling point. 

One-half cup of stale Graham bread. 

Break the bread into small bits, add to the milk. 

Sweeten to taste and feed with a spoon. 

GRAHAM OR RICE FLOUR PUDDING 

One cup of Graham flour, or two heaping tablespoonfuls rice flour. 

One cup of boiling water. 

One cup of milk. 

Small pinch of salt. 

Wet the flour with cold water, add the paste to the boiling water 
slightly salted, boil ten minutes stirring constantly. Add the milk, stir 
and cook for about ten minutes longer. 

Set aside to cool ; serve with cream or milk, and sugar. 

FARINA MILK 

One cup of boiling water. 

One cup milk. 

One tablespoonful ground farina, wet up with cold water. 



Two teaspoonfuls sugar. 

A pinch of salt. 

Stir the farina paste into the boiling water (slightly salted), in a 
double boiler. Boil fifteen minutes, stirring constantly until well thick- 
ened. Add the milk gradually, stirring, and boil fifteen minutes more; 
sweeten. 

Can be fed when cool enough, or if fed later can be heated up with 
a little warm milk. 

ARROWROOT MILK 

One cup of boiling water. 

One cup of milk. 

Two teaspoonfuls ground Bermuda arrowroot. 

Small pinch salt. 

Two teaspoonfuls sugar. 

Wet up the arrowroot with cold water, and stir into the salted boil- 
ing water; boil, stirring constantly, for five minutes, or until clear; add 
the milk, in which the sugar has been dissolved, and boil ten minutes, 
stirring all the while. 

CRACKED WHEAT GRUEL 

Four tablespoonfuls cracked wheat. 

One quart of boiling water. 

One cup milk. 

Pinch salt. 

Soak the cracked wheat in a little cold water for one hour, then add 
the boiling water with salt, and boil one hour, stirring occasionally ; add 
the milk and boil half an hour longer. Sweeten to taste. 

Serve with cream or milk, and sugar. 

This should not be given a child under one year of age. It is of 
service, however, for older children, when there is a tendency to Consti- 
pation. It is still more laxative if milk is omitted. 

HOMINY AND MILK 

One-half cup hominy. 
One quart cold water. 
Pinch salt. 

Mix, boil one hour, stirring. Keep hot, stir some to a paste with 
milk. Sweeten and feed with a spoon. This is an excellent laxative. 

70 



INDIAN MEAL PORRIDGE 

Two tablespoonfuls of Indian meal, sprinkled dry, from the hand 
into two cups of boiling water, salted to taste. If sprinkled carefully in, 
the meal will not lump. Cook two hours in a double boiler or on the 
stove where it will not burn. Serve with milk or cream ; sugar if de- 
sired. 

MUSH AND MILK 

Sift the meal enough from the hand into boiling water to make it as 
stiff as desired. Salt to taste. Stir constantly to prevent lumping. 

Cook in a double boiler, or on the stove where it will not burn, for at 
least two hours, stirring occasionally. 

GELATINE 

A bunch of shredded gelatine, the size of a small walnut, put into a 
teacup with enough cold water to cover ; let it stand thirty minutes, add 
enough boiling water to fill cup, stirring; when cold it is ready for use. 

One or two teaspoonfuls added to milk prevents formation of curds, 
or if it is desired to make a jelly, add two tablespoonfuls sugar to the 
boiling water and one tablespoonful lemon juice, or two tablespoonfuls 
of orange juice. 

OYSTER STEW 

One cup milk. 

Seven small oysters and their juice. 

A small piece of butter. 

Salt and pepper. 

Scald the milk, cook and strain the oyster juice, then add the oysters 
previously washed and cook only a few minutes or until the edges begin 
to curl. 

Add the seasoning, butter and hot milk. 

Serve at once. 

CLAM OR OYSTER JUICE 

Cut clams or oysters into several pieces, and heat for a few minutes 
in their juice. Strain through muslin and serve hot. Care must be 
taken in straining that sand does not pass through the muslin. If the 
juice is too strong water may be added. 

This broth may be frozen for those who cannot take it hot. 



PEPTONIZED OYSTERS 

Six oysters and juice. 

One-half pint of water. 

One-half pint of milk. 

One peptonizing tube. 

Boil oysters, juice and water in a saucepan for a few minutes, 
briskly. Pour off the broth, and set it aside. Chop up the oysters fine 
in a wooden bowl, and reduce to a pulp with a potato masher. Now mix 
together the broth and mashed oysters in a glass fruit jar with the con- 
tents of one peptonizing tube. Set the jar in water that is kept hot, but 
not boiling, for about one and one-half hours. Then pour into a sauce- 
pan with the milk, salt to taste and serve hot. 

CLAM BROTH 

Six large clams in shell. 

One cup of water. 

Wash the clams thoroughly with a brush, and place them, with the 
water, in a kettle over the fire. As soon as the shells open the broth is 
done. Strain through muslin and serve with a little red or black pepper. 

COFFEE SUBSTITUTE-FoB-mula 

Three quarts of bran. 

One cup of molasses (Orleans). 

One egg. 

One-quarter pound of well flavored coffee (ground). 

Mix the bran, molasses and egg thoroughly in a roasting pan. Put 
in a slow oven on the middle shelf and stir occasionally until thoroughly 
dry. Then increase the fire and stir constantly until as brown as coffee. 
For the entire process about two and one-half to three hours time is re- 
quired. When desired color is reached, remove from the oven and add 
coffee and mix all thoroughly. Keep in tight covered fruit jars. 

To make up the drink, use about a tablespoonful for each cup 
wanted. Add sufficient water and boil slowly or simmer for fifteen or 
twenty minutes. It will settle at once and pour off clear. 

Serve with milk and sugar as desired, the same as coffee. This 
makes an excellent, healthful substitute for coffee, and is much to be pre- 
ferred to it, for children or even adults. 

72 



LEMONADE-Plain 

Juice of one lemon. 
One or two tablespoonfuls of sugar. 
One cup of water. 

Roll the lemon, squeeze the juice from it, add the water and sugar, 
using hot or cold water as preferred. 

LEMON A DE- Effervescing 

One lemon. 

One or two tablespoonfuls sugar. 

One cup of water. 

One-half teaspoonful of bicarbonate soda. 

Roll the lemon. Rub the rind well into the sugar, to extract some 
of the oil, squeeze the juice over the sugar, add the water, then the bi- 
carbonate of soda and serve while effervescing. 

ORANGEADE 

Rind of one sour orange. 

One cup of boiling water. 

One tablespoonful of sugar. 

Juice of one orange. 

Cut the rind carefully from the orange, and pour boiling water over 
it. When cool add the sugar and the juice of the orange and strain. 
Lemon juice may be added if desired. 

Cool before serving. 

MILK LEMONADE 

Take a glass one third full of cracked ice. 

Squeeze on it the juice of a lemon. 

Dissolve one or two tablespoonfuls sugar in it. 

Then fill the glass with completely peptonized milk, stirring well. 
Or it may be made by using half effervescent water and half completely 
peptonized milk. 

CORN STARCH 

Two tablespoonfuls corn starch. 
One cup of boiling milk. 
Sugar. 

Make a paste of the corn starch with a little cold water, and pour into 
a cup of boiling milk, stirring briskly. Let it boil till thick. 
Sweeten to taste. 

73 



CRACKER GRUEL 

Four tablespoonfuls powdered crackers. 
One-half teacupful boiling water. 
One-half teacupful milk. 
One-quarter teaspoonful salt. 

Brown the crackers and roll to powder, mix with salt. Add the 
water, then the milk, stirring, cook all for a few minutes. 
Add more milk and salt, if desired, and serve. 

FLOUR GRUEL * 

Two tablespoonfuls flour. 

Two cups boiling water. 

One-quarter teaspoonful of salt. 

Cinnamon or sugar. 

Mix the flour and salt, and make it into a thin paste with a little cold 
water. Add the boiling water, stir until smooth, cook until it has become 
palatable, sugar is sometimes added, or a piece of stick cinnamon is 
cooked with the gruel. 

MILK PORRIDGE 

One pint of milk. 

One tablespoonful flour. 

Four raisins or a little nutmeg. 

One-half teaspoonful of salt. 

Rub the flour to a thin paste with enough of the cold milk, heat the 
balance of the milk, and stir in the paste, boiling one-half to one hour, 
until the raw taste has disappeared. It must be constantly stirred while 
cooking, unless it is cooked in a double boiler. Strain and serve with 
cream or milk. If raisins are used tear them into quarters and cook 
in the milk, or if nutmeg a small pinch is needed. The raisins make this 
slightly laxative. 

OATMEAL PORRIDGE 

One quart of boiling water. 

Two tablespoonfuls oatmeal or rolled oats. 

One-half teaspoonful salt. 

Put the water, salt and oatmeal into the upper part of a double boiler 
and cook directly over the range for one hour, or until the raw taste is 
gone ; strain, and add milk and salt if needed and serve. Sugar may also 
be added. If rolled oats are used less time will be required for cooking. 



OATMEAL GRUEL 

One tablespoonful rolled oats. 

One pint of hot milk. 

One-quarter teaspoonful salt. 

Mix the oatmeal and salt in enough cold water to moisten the 
meal, add the hot milk and cook in a double boiler for one hour or more, 
strain. Serve with cream and sugar. 

ALBUMENIZED MILK 

White of one egg. 
One cup of milk. 

Mix in a glass fruit jar, screw on the top, shake the jar until the in- 
gredients are thoroughly blended, sweeten and flavor to taste. 
One or two tablespoonfuls lime water may be added. 

STEAMED CUSTARD 

One cup of milk. 

One egg. 

One-quarter teaspoonful salt. 

One tablespoonful or more sugar. 

Nutmeg or a few drops extract vanilla or lemon. 

Beat the egg slightly and add the sugar and salt, then the milk, 
slowly, stirring constantly, strain, flavor and steam in bowl over water, 
which is boiling gently. 

When the custard sets and is firm it is done. 

GLUTEN WAFERS 

One third cup gluten flour. 

One-eighth cup cream. 

One-eighth teaspoonful salt. 

Add the salt to the cream, and then enough gluten flour to make a 
very stiff dough ; knead it until smooth, roll until it is so thin that the 
grain of the board can be seen through it, mark with a lemon grater, or 
pick with a steel fork to keep the wafer flat. Cut into round or oblong 
pieces, and bake in a moderately hot oven until the wafers are a delicate 
brown. 

MRS. DUNNING'S GRAHAM BREAD 

Take three level cups of graham flour, or graham meal, and three 
cups of white flour. Three teaspoonfuls of salt, three tablespoonfuls 
of granulated sugar and three heaping teaspoonfuls of lard. Mix it up 

75 



soft with the hand or in a bread mixer, with either warm milk or milk 
and water in which is dissolved a cake of compressed yeast. This will 
make three or four loaves. Let it rise over night. In the morning 
make it up into loaves ; let it rise again and bake in a moderate oven one 
hour and a half. 

COCOA 

One-half to one teaspoonful powdered cocoa. 
One cup of hot milk. 
Make a paste of the cocoa with a little cold milk, add the hot milk, 
and stir well, cook five minutes, and serve ; sweeten to taste. 

TOAST COFFEE 

One cup of brown bread crumbs. 
Two cups of hot water. 

Break slices of toasted brown bread into small pieces, cover them 
with hot water, cook fifteen minutes. 

Strain, and serve with milk and sugar. 

CHOCOLATE 

One cup hot milk. 

One cup of hot water. 

One square of chocolate. 

One and one-half teaspoonfuls sugar. 

Cut the chocolate into small pieces, and put it with the sugar and 
a little of the water, into a saucepan ; stir over the fire until smooth, add 
the remainder of water gradually, then the milk. Serve at once. This 
may be made with more chocolate, and sugar may be increased, or de- 
creased, according to taste. 

SOFT BOILED EGGS 

Drop the eggs in boiling water and let them boil one minute, then 
cover the pan and set aside for five minutes, then remove the eggs from 
the water. This method gives time for the heat to penetrate and cook the 
yolk, while the white is rendered soft, creamy and digestible. 

BOILED EGGS No. 2 

Put the eggs in cold water and bring the water to a boil ; if the eggs 
are desired very soft, they should be removed from the water when it 
commences to boil ; if permitted to boil one minute they will be much 
firmer. 

76 



POACHED EGGS 

Have the water in the pan about one inch in depth ; add a little lemon 
juice or vinegar, which will prevent the egg spreading. 

Break each egg carefully in a saucer and pour it in the water while it 
is boiling violently. As soon as all are in remove the pan to a part of the 
stove where the water will merely simmer ; cover the pan and cook from 
three to five minutes. Dip out the eggs with a wire spoon, and lay 
them on slices of dipped milk toast or buttered toast, with salt and 
pepper, and a little butter on each egg. 

CREAMY EGG 

One-quarter cup hot milk. 
One egg. 

One teaspoonful butter. 
One-eighth teaspoonful salt. 
Small pinch pepper. 

Beat the egg slightly, add the butter, salt and pepper; add the hot 
milk gradually, stirring until smooth and creamy. 

This is prepared in a double boiler. Serve on toast. 

CUP CUSTARD 

One quart of milk. 

Four to six eggs. 

Half cup sugar or less. 

One-half teaspoonful salt. 

Heat the milk, and the sugar and salt. Beat the eggs and pour the 
milk slowly over them, strain. Divide the custard into three parts, 
flavor one with lemon, one with vanilla, one with rose water. Fill cus- 
tard cups, steam over water which is boiling gently; when the custards 
are firm they are cooked. Keep on ice and serve cold. 

SOFT CUSTARD 

One egg. 

One tablespoonful sugar. 
One cup of milk. 
One tablespoonful sherry wine. 
Pinch of salt. 

Four drops of lemon or vanilla. 

Beat the egg with the sugar, salt and milk. Heat in a glass or other 
dish over hot water, stirring to prevent cooking unevenly; as soon as 



the mixture thickens remove from the heat; when cool add wine and 
flavoring. The dish used to cook it in must rest on a saucer or tin plate 
in the pan of hot water. 

OMELET 

Two eggs. 

Two tablespoonfuls milk. 

One teaspoonful butter. 

One-eighth teaspoonful salt. 

Pinch of red or white pepper. 

Beat the yolks of the eggs until light and creamy, add the milk and 
seasoning; beat the whites until stiff, cut them into the yolks. Heat an 
omelet pan and rub it all over with the butter, using a knife ; turn in the 
omelet, spreading it evenly on the pan; when the omelet is set, put it 
into the oven for a few minutes to dry. Fold it and turn upon a heated 
dish. Serve immediately. Chopped parsley, meat or jelly may be 
placed in the centre before it is folded, or before the whites are cut in. 
An omelet must be cooked by moderate heat. 

OMELET No. 2 

Four eggs. 

Four tablespoonfuls milk. 

One teaspoonful butter. 

One-quarter teaspoonful salt. 

Beat eggs until well mixed, but not very light, add the salt and milk. 
Heat an omelet pan and rub the butter over the bottom and sides ; when 
hot, turn in the eggs ; as it cooks lift it and allow the softer part to run 
under. Roll the omelet half over, and allow it to stand for one minute 
to brown. Serve immediately. Remember to use only moderate heat 
in cooking an omelet. 

BREAD OMELET 

Two tablespoonfuls bread crumbs. 

Two tablespoonfuls milk. 

One egg. 

One-half teaspoonful butter. 

Pinch of salt and pepper. 

Soak the bread crumbs in the milk for fifteen minutes, then add the 
salt and pepper, separate the yolk and white of the egg, and beat each 
until light ; add the yolk to the bread and milk, and cut in the white. 

Cook in the same way as ordinary omelet. 

78 



SCRAMBLED EGGS 

Two eggs. 

One teaspoonful of butter. 

One tablespoonful cream. 

Pinch of salt and pepper. 

Melt the butter in the pan. Beat the eggs just enough to blend the 
yolk and white, add the cream, salt and pepper, pour this mixture into 
the melted butter and stir it continually while cooking, in a double 
boiler. 

EGG BROTH 

One egg. 

One cup of hot milk. 
One-half teaspoonful sugar. 
Pinch salt. 

Beat the egg, add the sugar and salt, and pour slowly over them the 
hot milk. Serve at once. 

CRISP CRACKERS 

Split crackers having a soft centre. 

Brown in a hot oven. 

Oysters may be served on these brown crackers. Place one oyster 
on each crisp half of the cracker and return to the oven, the heated juice 
of the oyster flavors the crackers and it is ready to serve when the edges 
of the oyster curl. A little pepper and a small bit of butter may be added 
to each oyster. 

ZWIEBACK 

Cut baker's bread into slices one-half inch thick. Place them in a 
shallow tin plate and bake in a hot oven until they are a delicate brown 
on both sides. Baker's rolls are still better, prepared in the same way. 



ALCOHOLIC STIMULANTS 

These formulas for alcoholic stimulants call for greater quantity 
than is intended to be given at one time, but can be made up as directed 
and administered in doses of from one teaspoonful to several teaspoon- 
fuls, according to the age of the patient; or the proportions may be 
changed to suit each case. 

79 



BRANDY MIXTURE 

Yolks of two eggs. 
Two teaspoonfuls of sugar. 
Three-quarters cup cinnamon water. 
One tablespoonful brandy. 

Beat the yolks, add the sugar and gradually the cinnamon water, 
then the brandy. 

COLD EGG NOG 

One egg. 

One-half cup milk. 
Sugar. 

One tablespoonful brandy or wine. 

Beat the egg, add the milk, sweeten to taste, and add brandy or 
wine, also a little nutmeg. 

HOT EGG NOG 

Yolk of one egg. 
One cup of hot milk. 
One teaspoonful sugar. 
One tablespoonful brandy or wine. 

Beat the yolk of the egg, add the sugar, pour the hot milk over them, 
add the brandy or wine ; flavor with nutmeg if desired. 

WINE WHEY 

One cup of boiling milk. 

Four tablespoonfuls sherry. 

One teaspoonful sugar. 

Pour the wine into the hot milk, and allow it to stand about ten 
minutes, or until the curd separates from the whey. Do not stir ; strain 
and sweeten to taste. 

Serve hot or cold. 

EGG CORDIAL 

White of one egg. 
One tablespoonful cream. 
One tablespoonful brandy. 
One teaspoonful sugar. 

Beat the white of the egg, but not to a stiff froth, add the cream and 
beat them together, then add the brandy and sugar. 

80 



MULLED WINE 

One-half cup hot water. 

One inch stick cinnamon. 

Three whole cloves. 

One cup port wine. 

Two tablespoonfuls sugar. 

Pinch nutmeg. 

Cook for ten minutes all the ingredients, except the port wine and 
sugar, then heat the wine and sugar, mix all together and serve while 
hot. 

MILK PUNCH 

One cup of milk, ice cold. 

One tablespoonful rum, whiskey or brandy. 

One teaspoonful sugar. 

Mix. Use a glass jar or two tumblers, or a shaker; shake until thor- 
oughly blended and frothy. Twist a piece of lemon peel over to flavor, 
or add a few grains of nutmeg or cinnamon. 

PEPTONIZED MILK PUNCH 

Is made in the same way as above, using peptonized milk instead of 
plain milk. 

DESSERTS 

COFFEE CREAM 

One-quarter box of gelatine (Nelson's). 

One-quarter cup cold water. 

One-half cup strong filtered hot coffee. 

One and one-half cups cream or rich milk. 

One-half cup sugar. 

Soak the gelatine in the cold water until soft, then add the hot 
coffee and the sugar. When the gelatine is dissolved, strain the mixture 
into an earthen or graniteware dish. Place in ice water to cool. Stir 
occasionally; when it becomes like syrup, add the cream either plain or 
whipped ; stir until it becomes thick, but not hard, then pour it into 
a glass dish. 

EGG CREAM 

Two eggs. 

Two tablespoonfuls sugar. 

One-half lemon, juice and a little grated rind. 



Separate the yolks and whites of the eggs, and beat the sugar, with 
the yolks until well mixed; add the lemon to this, and stir slowly over 
hot water until the mixture begins to thicken, then add the beaten whites 
and stir until the whole resembles very thick cream ; stir occasionally 
until cool, then pour into a glass dish. 

CHOCOLATE CREAM 

One pint of cream or rich milk heated. 

One-half ounce Baker's chocolate. 

Four eggs. 

Two tablespoonfuls sugar. 

Cut the chocolate into small pieces, and place it in the upper part of 
a double boiler ; when the chocolate melts, add gradually the hot milk or 
cream. Separate the yolks and whites of the eggs, and beat them until 
light; add the sugar to the yolks and pour the hot mixture slowly over 
them. Cook over hot water until the mixture thickens like a custard, 
then remove from the hot water, and when partially cool cut in the 
whites. 

PEACH FOAM 

Peel and cut into small pieces three or four very ripe peaches, so 
that when done there will be a cupful. Put them into a bowl with one- 
half cup powdered sugar and the unbeaten white of one egg. Beat until 
thick and smooth, like a meringue. Chill before serving. 

APPLE WHIP 

Two apples. 

White of one egg. 

One tablespoonful sugar. 

Cook two small apples until soft with a little water. Drain and rub 
them through a hair sieve. Beat the white of the egg, add the sugar, and 
beat in the strained apple gradually. 

The apples should be cool. Serve with cream. 

BAKED APPLE 

Wipe and core sour apples. 

Place them in an earthen or agateware baking dish, and fill each 
centre with sugar. 

Measure one tablespoonful of water for each apple, and pour it 
around, not over them. 



Bake until the apples are soft, from twenty to forty-five minutes, 
basting them once in ten minutes ; place them on a dish and strain off 
the juice. Add one-third of a cup of sugar for each one-half cup of juice. 
Boil the syrup five minutes, skim and pour it over the apples ; when cold 
they may be served with or without cream or milk. 

RICE PUDDING 

One tablespoonful rice. 

Three cups milk. 

One tablespoonful sugar. 

A little nutmeg or mace. 

Put the cold milk into a small baking dish with a little salt and the 
washed rice. Set it on the back of the stove, or in a cool oven and let it 
heat gradually, stirring occasionally, until the rice is swelled to its full 
size. Then add the sugar and nutmeg and bake slowly, stirring occa- 
sionally until it is the color of rich cream. If it bakes down too thick 
add a little cold milk. If it is in too hot an oven it will curdle, which 
should be avoided. 

STEWED PRUNES 

Wash one-half pound of prunes, then soak them in one quart cold 
water for several hours ; cook slowly until tender, in the water in which 
they were soaked. Add one tablespoonful sugar, and also a little lemon 
juice. Cook five minutes longer and set away to cool. 



BROTHS 

GENERAL RULES 

The meat should be cleaned with a damp cloth. 

Remove all fat and cut the meat into small pieces. Bones should be 
separated and broken. 

The meat should be soaked in cold water before cooking. 

Fat may be removed from hot broth by using blotting paper. 

When broth is reheated, the temperature must not be high enough 
to harden the albumen. 

A weak broth may be made more nutritious by adding one or more 
eggs just before serving. The eggs should be slightly beaten and the hot 
broth poured slowly over them, stirring well. 



The cover of fat which is over cold broth must not be removed until 
the broth is to be used, as it keeps it from spoiling. 

Every particle of fat must be removed before a broth is served. 

Remove small globules of fat from cold broth with a cloth which has 
been wrung in boiling water. 

The same amount of meat, bone and water may be used for beef, 
mutton or chicken broth. 

One pint of water to one pound solid meat makes a very strong 
broth. 

One quart of water to one pound of meat makes a good broth. 
. One pint of water may be used with one-half pound of meat, and one 
half pound of bone. 

BEEF BROTH 

One pound of lean meat. 

One pint of cold water. 

Cut the meat very fine and put it into the cold water. Allow it to 
soak for one hour. Cook over hot water, stirring to prevent meat in 
lower part of the kettle from hardening too rapidly. When it is hot 
enough or before it reaches the boiling point, remove from fire, and strain 
through a coarse sieve. Add salt and serve. Do not strain out the soft 
brown flakes ; these contain the nutriment. 

MUTTON BROTH 
STRONG WEAK 

Two pounds of neck of mutton. One pound neck of mutton. 

One quart of cold water. One quart of cold water. 

Cleanse the meat with a damp cloth, remove the skin and fat. Cut 
the meat into small pieces, break the bones. Place the meat and bones 
in a stew pan, and add the cold water ; let stand one hour. Heat gradu- 
ally to a good heat, but not to the boiling point, and keep at that temper- 
ature for two hours. Strain through a coarse sieve, that the reddish 
brown particles of albuminous matter may not be lost. 

MUTTON BROTH No. 2 

Cut in small pieces one pound of lean mutton. Put it in one quart 
of cold water, and boil it, keeping it closely covered until it falls to pieces. 
Strain it and add one tablespoonful of rice or barley that has been soaked 
in a little warm water. Simmer for one-half hour, stirring often, then 

84 



add four tablespoonfuls milk, salt to taste, and simmer again five min- 
utes, stirring constantly. 

HAMBURG STEAK 

Two ounces of rump or round steak. 

Scrape the meat to obtain two or three tablespoonfuls scraped beef, 
add a little salt. Form into a cake and brown in a hot pan, sear thor- 
oughly on each side, turning every few seconds, and cook from three to 
five minutes. 

PAN BROILED CHOP 

Remove fat and wipe the chop with a damp cloth. Heat a frying 
pan very hot, without any fat. Cook for five minutes if desired rare, or 
longer if wanted well done. Pour off any fat which collects in the pan. 

BEEF TEA 

Remove all skin and fat from one pound of good beef. Chop up fine 
and pour upon it in an earthen jar, one pint of cold water. Stir and let 
stand for one hour. Then place the jar in a moderate oven for one 
hour, or place the jar in a sauce pan of water and allow the water to boil 
gently for an hour. Strain through a coarse sieve and allow it to get 
cold. When wanted remove every particle of fat from the top, warm 
up as may be required, adding a little salt. 

ESSENCE OF BEEF 

Remove all skin and fat from one pound of good beef, place in a 
wooden bowl, and chop up fine, then add three tablespoonfuls water, and 
pound it well ; let it soak for two hours. Then put it with a pinch of 
salt in a fruit jar and screw down the top tight. Place the jar warmed 
so it will not crack on a plate in a pot that is half filled with boiling 
water, and keep the pot on the fire simmering for four hours. Strain off 
the liquid essence through a coarse sieve into a teacup. It will more 
than half fill the teacup. A teaspoonful at a time is sufficient for a young 
child. 

QUICK BEEF TEA 

Scrape one pound lean beef into shreds, and place in a clean sauce- 
pan and pour one-half pint of boiling water upon it; cover closely and 
set by the fire for ten minutes ; strain into a teacup, place the teacup into 

85 



a basin ice water, and when the fat forms on top remove with a spoon, 
and piece of blotting paper, or a piece of bread. Then pour into warmed 
cup and heat to temperature for drinking. 



CHICKEN BROTH 



Take an old fowl, cut it up and put it, bones and all, in a saucepan 
with three pints of cold water ; add a little salt, and a very small chopped 
onion. Let simmer gently until the meat is tender, which will take 
about three hours, skimming all the while. Strain carefully and set aside 
to cool. Remove any fat that forms. Then heat again, and serve. 

RAW MEAT 

Remove all fat from a piece of tenderloin or sirloin steak, then chop 
fine and put through a sieve ; season with salt, serve on little toasted 
seafoam crackers. Give a teaspoonful of this meat three or four times 
daily to a child of one year or older. It is useful in diarrhoea. 

EGG SOUP 

The yolks of two eggs. 

One-half pint of water. 

Beat up together over a slow fire, adding the water gradually. When 
it begins to boil pour backwards and forwards, between two saucepans 
until smooth and frothy. Flavor with salt. 

BEEF JUICE WITHOUT COOKING 

One pound of finely chopped lean beef. 

One teacupful of water. 

Mix in a jar and allow to stand on ice from six to twelve hours. Then 
squeeze out the juice by twisting the meat in cheese cloth, or coarse 
muslin. Season with salt, and give warm or cold. This juice is not very 
palatable, but makes an excellent preparation for adding to milk in the 
proportion of two or three teaspoonfuls to each feeding. In this way it 
is not tasted. Milk should be heated to proper temperature for drinking 
before adding beef juice. A stronger beef juice may be made by adding 
only half the quantity of water and is better for all, except young infants. 

BEEF JUICE 

Take a slice of round steak, remove the fat, wipe with a damp cloth, 
broil slightly for a few seconds on both sides, over a clear fire to start 
the juice. Cut into small squares and press out the juice with lemon 



squeezer, or meat press. One pound of meat should yield two or three 
ounces of juice. Season with salt and give warm or cold. In heating 
be careful to just warm ; a greater heat will coagulate the albumin. 

PEPTONIZED FOODS 

Are prepared by the use of an animal ferment, that will partially or 
entirely digest the food, thus producing a valuable article of diet for any- 
one with impaired digestion. The preparing of peptonized foods is 
made simply by the use of Fairchild's peptonizing tubes. Milk is parti- 
ally or completely peptonized at will. The purpose for which it is de- 
sired and the condition of the patient's digestion determine this. 

PEPTONIZED BEEF TEA 

One-quarter pound of lean, raw beef. 

One pint of cold water. 

Chop the meat fine, add one-half pint of water, cook over a slow 
fire, stirring until it has boiled a few minutes. Pour off the liquid and 
rub the meat to a paste and put in a glass fruit jar with one-half pint cold 
water, adding the first liquid. To this mixture add a powder obtained 
at a druggist's, consisting of twenty grains Extract Pancreas, and fifteen 
grains Bicarbonate of Soda, rubbed well together. Now shake the 
jar well and set aside in a warm place at about a temperature of no° 
to 115 F. for three hours, shaking occasionally. Then boil quickly, 
strain, season with salt, keep on ice, heating the amount that is required 
for each time. 

PARTIALLY PEPTONIZED MILK 

Put two tablespoonfuls of cold water into a goblet or glass, dissolve 
in this the powder contained in one of the Fairchild's peptonizing tubes, 
then add fresh cold milk to fill the glass ; stir this mixture thoroughly and 
drink immediately, sipping slowly. Warm milk may be used instead of 
cold. 

This is useful in cases of weak digestive power, or when it is desir- 
able to return from predigested to ordinary milk. When milk thus pre- 
pared is not well borne, or is not properly digested, it should be partially 
peptonized by second method. 

PARTIALLY PEPTONIZED MILK-Second Method 

Put into a clean agateware or porcelain-lined saucepan the powder 
contained in one of the Fairchild's peptonizing tubes, and an ounce of 



cold water ; stir well, then add a pint of cold, fresh milk. Heat to boil- 
ing point, with constant stirring. The heat should be so applied that the 
mixture will come to a boil in ten minutes. When cool pour into a clean 
bottle, cork well and keep in a cold place. When needed, shake the bot- 
tle and pour out the required portion. 

Milk so prepared will not become bitter, but the taste may be slight- 
ly changed, and will be improved by adding sugar, or half filling a glass 
with this milk, completely filling it by squirting into it with force Seltzer 
water from a syphon. 

COMPLETELY PEPTONIZED MILK 

Mix thoroughly in a quart bottle the contents of one peptonizing 
tube with an ounce of cold water; add a pint of fresh cold milk and. shake 
well. Place the bottle in water so hot that the whole hand can be held 
in it without discomfort. Keep at this temperature and allow the bottle 
to remain in it for one hour, then pour into a saucepan and heat to boil- 
ing. It is now completely peptonized and ready for use in making jellies, 
punches or lemonade. 

COMPLETELY PEPTONIZED MILK-Second Method 

This is more palatable and the way of preparing more simple. It is 
useful for feeding in cases where the partially peptonized will not serve. 
Mix thoroughly in a quart bottle the contents of one peptonizing tube, 
with one ounce of cold water; add a pint of fresh cold milk and shake 
well. Place the bottle in water so hot that the whole hand can be held 
in it without discomfort. Keep the bottle there for fifteen minutes, then 
place immediately against the ice, to check digestion and preserve the 
milk. 

Thus prepared, peptonized milk is slightly bitter, and may prove ob- 
jectionable to an infant at first, but the taste for it is soon acquired. After 
the second or third bottle, no objection to its use will appear. 

For older children the taste may be improved by lemon juice and 
sugar, or grated nutmeg, or any one of the effervescent waters, as Vichy, 
Seltzer or Apollinaris. 

Peptonized milk is to be diluted, according to the age of the child. 
It is well, usually, in the case of infants who are being fed by bottle, to 
dilute the milk and cream mixture with the proper amount of water and 
peptonize. Peptonized milk is of service in acute and chronic indiges- 
tion. In acute attacks, completely peptonized milk is preferred to 

88 



that which has been only partially peptonized. A return to ordinary milk 
is to be gradually brought about. First the peptonized, then the par- 
tially peptonized, then the ordinary milk. It is well not to continue the 
use of peptonized milk for a long time, for as it does the work of the 
stomach, that organ, when not called upon to perform its labor, will have 
its power diminished. At the most, a month or two should be long 
enough to enable one to get back to the regular feeding. 

PEPTONIZED MILK JELLY 

One-half box Cox's gelatine, set aside to soak in a teacupful of cold 
water. Dissolve one-quarter pound of sugar in one pint of hot com- 
pletely peptonized milk, next add the gelatine, stir until dissolved. Pare 
one fresh lemon and one orange, and throw the rinds into the hot pepton- 
ized milk. Squeeze the lemon and orange juice into a glass, strain and 
mix it with two or three tablespoonfuls best St. Croix rum or brandy. 
Then add the juice and spirits. Strain all through a jelly bag and when 
cooled to a thick syrup, almost ready to set, pour into tumblers or jelly 
moulds, and put in a cold place. This jelly has a delicious flavor, and 
is very acceptable to invalids at a period when they tire of liquids and 
crave more substantial foods. 

PEPTONIZED GRUEL 

Make a paste of one heaping teaspoonful of wheat flour, or arrow- 
root with enough cold water, then mix with one-half pint of cold water. 
Then heat with constant stirring until it has boiled briskly for several 
minutes. Mix with this gruel one pint of cold milk and strain into a 
glass jar and immediately add the contents of one peptonizing tube. Mix 
well; let it stand in hot water or warm place for thirty minutes, then 
put in a clean quart bottle and place on ice. The flavor of this gruel is 
very agreeable ; it has none of the bitter taste of peptonized milk. The 
flour or arrowroot being digested, disguises the taste of the milk. 

Note. — All porridge or gruel of oatmeal, rice, hominy, etc., may be 
taken with peptonized milk, instead of ordinary milk, it aids the digestion 
of these foods and supplies the milk in a form especially adapted for 
children with defective digestion. 

WHEY 

Put one pint of fresh milk into a saucepan and heat it lukewarm (not 
over ioo° R). Then add two teaspoonfuls of Fairchild's Essence of 



Pepsin, and stir just enough to mix; let it stand until firmly jellied 
then beat up with a fork until it is finely divided; now strain and the 
whey (liquid part) is ready for use. Keep in a bottle near ice. 

Whey is valuable for infants suffering from acute indigestion. It 
may be given in small amounts, frequently repeated, and will often be 
retained when everything else is vomited. It should be given cold. 
Wine whey is especially valuable and may be made by the addition of 
sherry wine, one part to sixteen parts whey, or by formula under Alco- 
holic Stimulants. 

LEMON WHEY 

One cup milk. 

Two teaspoonfuls sugar. 

One small lemon. 

Heat the milk in a double boiler, add the juice of the lemon, cook 
until the curd separates, then strain through cheese cloth. Add the 
sugar. Serve hot or cold. 

JUNKET 
Put one-half pint of fresh, cool milk into a clean saucepan and heat it 
lukewarm (not over ioo° F.). Then add one teaspoonful of Fair- 
child's Essence of Pepsin, and stir just enough to mix. Divide quickly 
into two coffee cups and let stand until firmly jellied. It is now ready 
for use, alone or with sugar and nutmeg. If so desired it may be placed 
on ice and taken cold. Junket is useful in the feeding of older children, 
but should not be given to infants. 

JUNKET AND EGG 

Beat one egg to a froth, and sweeten with two teaspoonfuls of sugar. 
Mix with one-half pint of milk and proceed as for plain junket. 

COCOA JUNKET 

Put an even tablespoonful of any good cocoa and two teaspoonfuls 
of sugar, into a saucepan, scald with two tablespoonfuls of boiling water; 
rub this paste smooth, then stir in thoroughly one-half pint of fresh, cool 
milk. Heat this mixture lukewarm (not over ioo° F.), then add one 
teaspoonful of Fairchild's Essence of Pepsin, and stir just enough to mix. 
Divide quickly into two coffee cups, and let stand until firmly jellied. 
It is now ready for use, alone or with bread and butter, or crackers or 
cake. If desired, it can be placed on ice and taken cold. 

90 



INDEX 



A 

PAGE 

Abdominal Binder 18, 19 

Active Motions of the Child 7 

Albumenized Milk 75 

Albumin Water 65 

Alcohol Hot Pack 32, 33 

Alcoholic Stimulants 79 

Aniseed Tea 66 

Aniseed Water 66 

Anticipating Baby's Arrival . . . 16, 17 

Apple Water 65 

Apple Whip . . 82 

Arrowroot Custard 68, 69 

Arrowroot Milk 70 

Artificial Feeding 52 



B 



Baked Apple 82, 83 

Baking Soda Tub 31 

Barley Water, No. 1 65 

Barley Water, No. 2 65 

Bathing 29, 30 

Beef Broth 84 

Beef Juice 86 

Beef Juice without Cooking 86 

Beef Tea 85 

Boiled Eggs 76 

Boiled Rice 68 

Bran Tub 31 

Brandy Mixture 80 

Bread and Milk 69 

Bread Jelly 68 

Bread Omelet 78 

Breast Binder 19, 20 

Breathing 26 

Broths 83, 84 



C PAGE 

Carbohydrates 48 

Care of the Eyes 38 

Care of the Mouth and Teeth . 38-40 

Care of the Skin 40 

Changes in Pregnancy ( Physiological ) 8-1 1 
Changes in the Breasts and Nipples . 6, 7 
Changes in the Size and Shape of 

Abdomen 7, 8 

Character of the Sleep . - 26 

Chicken Broth 86 

Childhood 25 

Chocolate 76 

Chocolate Cream 82 

Clam or Oyster Juice 71 

Clam Broth 72 

Clothing 37,38 

Cocoa 76 

Cocoa Junket 90 

Coffee Cream 81 

Coffee Substitute 72 

Cold Pack 31 

Completely Peptonized Milk . . 88, 89 

Condensed Milk 58, 59 

Contagious Diseases 62-64 

Corn Starch 73 

Cracked Wheat Gruel . .... 70 

Cracker Gruel 74 

Creamy ~Egg 77 

Crisp Crackers 79 

Cry 26 

Cry of Habit 27, 28 

Cry of Hunger 27 

Cry of Indigestion 27 

Cry of Pain 27 

Cry of Temper 27 

Cr}' of Weakness 27 

Cuisine 64 

Cup Custard 77 



91 



O PAGE 

Desserts 81 

Dextrin Ball 69 

Diagnosis of Disease 26 

Diet, 3d-7th days . . 53 

2d and 3d weeks 54 

4th and 5th weeks 54 

6th week-3d month 54 

3d-6th months 54 

6th and 7th months 55 

8th month-i year 55, 56 

Discipline 22 

Dress 15 

Dry Hot Pack 32 

Dry Toast .67 

Duration of Labor 14 

Duration of Pregnancy 14 



Egg Broth 79 

Bgg Cordial 80 

Egg Cream 81, 82 

Egg Nog 80 

Egg Soup 86 

Essence of Beef 85 

Exercise 43 

Expression 26 



Farina Milk 69, 70 

Fats 48 

Feces or Stools 28 

Feeding, 2d year 59, 60 

Feeding, 3d-6th year 61 

Flaxseed Lemonade 67 

Flaxseed Poultice ......... 35 

Flour Gruel 74 

Fontanelles 24 

Food 47 

Food Allowable 61, 62 

Food Forbidden 62 

Fresh Air 44 

Fruit 60 



Gelatin 71 

Gluten Wafers 75 

Graham or Rice Flour Pudding ... 69 



H PAGE 

Hamburg Steak 85 

Hearing 23 

Hominy and Milk 70 

Hot Bath 33 

Hot Fomentations 35 

Hot Pack 33 

I 

Ice Bag 31 

Incubator 36, 37 

Indian Meal Porridge 71 

Infancy 24 

Infectious Diseases 62-64 

Inhalation or Steaming Apparatus . . 34 
Interesting Facts 23 

J 

Jelly Water 67 

Junket 90 

Junket and Egg 90 

K 

Kumyss 59 

L 

Lapaz 69 

Lemonade 73 

Lemonade, Effervescing ...... 73 

Lemon Whey 90 

Lime Water 66 

M 

Midday Feeding 60 

Milestones to Health 4, 5 

Milk Lemonade 73 

Milk Porridge 74 

Milk Punch 81 

Milk Teeth 39 

Milk Toast 67 

Mineral Salts 4 8 

Morbid Longings and Dyspepsia . . 6 

Morning Sickness 6 

Mother's Milk 49, 50 

Mrs. Dunning's Graham Bread ... 75 

Mulled Wine 81 

Muscular Development 24 

Mush and Milk 71 

Mustard Pack 35 

Mustard Plaster 34 

Mustard Tub 30 

Mutton Broth 84 



92 



N PAGE 

Nervous System 41 

Nursery 44, 45 

Nursing Bottles and Nipples . . 51, 52 

O 

Oatmeal Gruel 75 

Oatmeal Porridge 74 

Oatmeal Water 66 

Oiled Silk Jacket 35, 36 

Omelet 78 

Orangeade 73 

Oyster Stew 71 

P 

Painless Labor 13, 14 

Panado 68 

Pan-broiled Chops 85 

Partially Peptonized Milk .... 87-89 

Peach Foam 82 

Peptonized Beef Tea 87 

Peptonized Gruel 89 

Peptonized Milk Jelly 89 

Peptonized Milk Punch 81 

Peptonized Oysters 72 

Permanent Teeth 40 

Poached Eggs 77 

Position, Asleep or Quiet 26 

Precautions 62-64 

Preparation of Woman 15 

Preparation of Woman's Bed . . 14, 15 

Proteids 47 

Pulse 26 

Q 

Quick Beef Tea 85 

R 

Raw Meat 86 

Reception of New Born Child . . 20, 21 
Reflex Disorders of Pregnancy . 11-13 

Rice Flour Milk 67 

Rice Pudding 83 

Rice Water 66 

S 
Sago Milk and Tapioca Milk .... 67 

Saliva 24 

Salt Water Tub 31 

Scrambled Eggs 79 

Sight 23 

Signs of Pregnancy 5, 6 



PAGE 

Size of the Womb 8 

Skin 26 

Sleep 41, 42 

Smell 23 

Soft-boiled Eggs 76 

Soft Custard 77 

Special Baths 30 

Speech 23 

Steamed Custard 75 

Sterilization 57, 58 

Stewed Prunes 83 

Stomach 45, 46 

Suppression of the Menses 6 

T 
Table for Breast Nursing . . . . 50, 51 
Table for Feeding Healthy Infants 

during First Year 53 

Table of Weight, Height and Chest 

Circumference 25 

Taking Temperature 28 

Tamarind Water 66 

Taste 23 

Tears 24 

Temperature of Baths 30 

Tepid Bath 32 

Tepid Sponging 31 

Toast Coffee 76 

Toast Water 65 

Touch 23 

Training the Control of Bowels and 

Bladder 41 

Turpentine Stupe 35 

U 

Urine 28, 29 

V 

Vaccination 45 

Violet Color and Swelling 7 

Vomiting 29 

W 

Warning 21, 22 

Water 48, 61 

Weaning 51 

Whey 89, 90 

Wine Whey 80 

Z 
Zwieback 79 



NOV 23 1 



